Sweet Potato Biscuits

Cook, Main

Long have I wanted to be able to successfully produce delicious sweet potato biscuits. It’s actually quite a challenge! For me at least. Soon after moving to North Carolina, I became hooked on Cafe Carolina’s sweet potato biscuits with ham & cheddar cheese. A perfect melt-in-your-mouth sweet & savory combo. When I tried various recipes to create my own with enough sweet potato to be able to taste, they all came out too dense which a horrible consistency when you want an airy, soft, flaky biscuit. Additionally, I could never get the amount of sweet potato just right. The other day I had an epiphany. Why not try making them with chunks of sweet potato instead of blended? Similar to a blueberry or raspberry scone. I did just that & am pleasantly surprised by the results. These biscuits still give you the taste & feel of buttermilk biscuits but with bites of roasted sweet potato every now & then so no flavor or texture is sacrificed! I’d still like to perfect this recipe a little bit but wanted to share the start. I really should call these North Carolina biscuits. I used Maple View Farm’s buttermilk & butter, North Carolina Covington variety sweet potatoes & honey from Pleasant Bee! Recipe below & enjoy if you make them!


2 sweet potatoes peeled & cubed

Brown sugar for lightly coating the sweet potatoes

2 cups flour

3 teaspoons baking powder

1/2 teaspoon baking soda

Pinch salt

1/2 stick plus 2 tablespoons unsalted butter

3/4 cup buttermilk

Local, good quality honey for drizzling


Lightly toss the sweet potato cubes in brown sugar & roost in a 350 degree oven until soft for about 20 minutes or so. Alternatively, you could boil the sweet potatoes. You want them soft but still holding their shape a bit. Once baked pop them in the fridge or freezer to quickly cool them off. Whisk together the flour, salt, baking soda & baking powder. With a cheese grater, grate 1/2 a stick of butter over the flour mixture. Use a pastry cutter, your fingers tips or a fork & knife to mix the butter & flour until it resembles thick breadcrumbs. Then add the buttermilk & fold in the sweet potatoes. Use a spoon or your hands to scoop out dollops of the biscuit dough. You should end up with 10-12 medium sized biscuits. Once biscuits are distributed on the pan drizzle them with butter, milk & honey. Bake 10-12 minutes. Enjoy!

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