Recipe courtesy of Walter Staib

Thomas Jefferson's Sweet Potato Biscuits

  • Total: 1 hr 30 min
  • Prep: 10 min
  • Cook: 1 hr 20 min
  • Yield: about 2 dozen biscuits
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5 cups all-purpose flour

1 cup packed light brown sugar

2 tablespoons baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground allspice

1 cup solid frozen vegetable shortening

2 cups roasted, mashed, and cooled sweet potatoes

1 cup heavy cream (plus more if needed)

1/2 cup coarsely chopped pecans


  1. Preheat oven to 425 degrees. In a large mixing bowl, stir together the flour, brown sugar, baking powder, cinnamon, salt, ginger, and allspice. Add the shortening and cut in with 2 knives or hands until crumbly. In another bowl combine sweet potatoes, cream and pecans. Make well in dry ingredients and add potato-cream mixture. Mix to combine. Turn the dough out onto a lightly floured surface. Roll out the dough to 1 1/2 inches thick. Cut out with a 2-inch floured biscuit cutter. Place biscuits 1-inch apart on ungreased baking sheets. Bake for 5 minutes, then turn down temperature to 375 and bake for another 10 to 15 minutes until golden brown. Serve warm or let cool on a wire rack until room temperature.
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