Recipe courtesy of Carl Wayne Gaabo
Save Recipe Print
1 hr 45 min
15 min
30 min
1 hr
18 to 24 biscuits, servings 9 to 12 (2 per person)



Preheat the oven to 400 degrees F. Put the sweet potatoes, 2 1/2 cups flour, butter, brown sugar, baking powder, and cream in a stand mixer fitted with a paddle attachment or food processor and process until the dough has small lumps of sweet potato and butter remaining. 

Roll the dough out onto floured surface to 1/2-inch thick loosely in the shape of a rectangle. 

Cut into 1 1/2-inch squares for appetizers or 2-inch squares for biscuits. Cook's Note: A dough cutting tool or bench scraper works well. 

Place the biscuits on a baking sheet, not touching, and bake for 15 minutes. Biscuits will be firm but not brown. 

Serve the biscuits at room temperature with slice of honey baked ham and Creole mustard, if desired. Cook's Note: Biscuits are rustic so don't slice ham perfectly, torn slices work well. 

Cook's Note

Using fresh roasted sweet potatoes and leaving the potatoes and butter slightly lumpy creates rustic biscuits that are unique and don't need to look perfect. Also, these biscuits can be baked and frozen ahead of time and then thawed when needed. After thawing, just add the ham and condiments and serve. To add a little kick to the sweet potato biscuits, mince 1 jalapeno pepper (seeds removed) and mix into the dough.

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Sweet Potato Casserole

Recipe courtesy of Food Network Kitchen

Sweet Potato Fries

Recipe courtesy of Jeff Mauro

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

Sweet Potato Hash

Recipe courtesy of The Neelys

Nutty Sweet Potato Soup

Recipe courtesy of Ellie Krieger

Sweet Potato Crust Pizza

Recipe courtesy of Food Network

Sweet Potato Souffle

Recipe courtesy of Trisha Yearwood


Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories