Delicious and Easy Sweet Potato Biscuits: A Healthy Homemade Delight

Discover the joy of baking homemade Sweet Potato Biscuits from scratch! This recipe offers a delightful and healthier alternative to traditional rolls, made with the goodness of Greek yogurt and absolutely no shortening. These biscuits are incredibly versatile, perfect for serving alongside your breakfast, as a comforting side dish with dinner, or even sweetened up for a unique dessert, especially when paired with a decadent honey butter drizzle.

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Sweet potatoes hold a cherished place in many culinary traditions, particularly in Southern cuisine. For generations, these vibrant tubers have graced holiday tables, featuring prominently in Thanksgiving and Christmas feasts. From comforting casseroles to rich pies, the sweet potato is a staple that evokes warmth and tradition. My own journey with sweet potatoes began early, deeply rooted in family recipes and cultural celebrations.

I vividly recall my first encounter with a sweet potato muffin at a local soul food restaurant in Kansas City. While different from these biscuits, that muffin was a revelation, sparking the inspiration for this very recipe. The unique blend of earthy sweetness and comforting texture was truly life-changing, and I’ve been eager to bring that same magic into a biscuit form ever since. These Easy Sweet Potato Biscuits are designed to be enjoyed at any meal, adapting effortlessly from a savory accompaniment to a subtly sweet treat.

How Many Sweet Potatoes You Need

For this recipe, you’ll find that just one medium to large sweet potato is usually sufficient. Our goal is to yield about ½ cup of mashed sweet potato. Depending on its size, one sweet potato should easily provide this amount, ensuring you have just enough of that natural sweetness and moisture for your biscuits.

Make Healthier Biscuits with Greek Yogurt

One of the standout features of these sweet potato biscuits is their healthier profile. We achieve this by thoughtfully replacing traditional shortening and excess butter with plain, non-fat Greek yogurt. This simple swap significantly reduces both the calorie and fat content of the recipe without compromising on taste or texture.

Traditional biscuit recipes often rely heavily on shortening, such as Crisco, to achieve a tender crumb. However, shortening frequently contains high levels of trans fats, typically derived from hydrogenated vegetable oils. These fats are known to negatively impact heart health and cholesterol levels. By opting for Greek yogurt, we introduce a creamy component that mimics the moisture and richness shortening provides, while also adding a boost of protein and beneficial probiotics. If Greek yogurt isn’t for you, an equivalent amount of cold butter can be used, though it will alter the nutritional benefits slightly.

For those interested in learning more about the nutritional impact of shortening, resources like Healthline provide valuable insights.

Mastering Biscuit Dough: Tips for Success

Working with biscuit dough is quite different from handling cookie or pie dough. The key to light, fluffy biscuits lies in understanding its unique characteristics and treating it with a gentle hand. When you first combine the ingredients, the mixture will appear quite dry, and you’ll likely still see a noticeable amount of flour. This is perfectly normal and exactly what you want.

The most critical rule for biscuit dough is: **do not over-mix.** Over-mixing develops the gluten in the flour, leading to biscuits that are tough, hard, and chewy rather than tender and flaky. The goal is to just bring the ingredients together until they form a cohesive dough. This might take a bit of practice, but with each batch, you’ll get a better feel for the right consistency.

Employ a light and gentle touch throughout the process, and try to handle the dough as little as possible. The more you work the dough, the more it tends to shrink during baking. While the flavor will still be fantastic, excessive handling can impact the final size and rise of your biscuits. If you notice your biscuits turning out dense, tough, or significantly smaller than expected, it’s a clear sign that the dough was likely over-mixed, causing too much gluten to develop.

How to Make Sweet Potato Biscuits

1. In a large bowl, whisk together the dry ingredients: flour, baking powder, salt, sweetener (or sugar), and cinnamon.
2. Add the cold, cubed unsalted butter, plain non-fat Greek yogurt, and chilled mashed sweet potatoes to the dry mixture.
3. Using a fork, gently mix the ingredients until just combined. The mixture will still be somewhat dry and crumbly, and you should see small flakes of butter. Avoid over-mixing to prevent tough biscuits.
4. Turn the dough out onto a lightly floured surface. Using your hands or a rolling pin, gently pat or roll the dough into a 7×7-inch square, about ½ inch thick. For taller, thicker biscuits, aim for a 1-inch thickness, which will yield fewer biscuits.
5. Use a biscuit cutter to cut out rounds, or simply cut the dough into squares with a knife. If using a cutter, gently re-roll any leftover dough scraps to cut additional biscuits, being careful not to overwork it.
6. Place the cut biscuits on a prepared baking sheet or in an air fryer basket. For a beautiful golden-brown finish, whisk an egg with a tablespoon of water to create an egg wash, and lightly brush the tops of each biscuit.
7. Proceed to bake in the oven or air fry according to the detailed instructions below.

Storage Tips for Freshness

Once baked and cooled, these delicious sweet potato biscuits can be stored in a few different ways to maintain their freshness. For short-term enjoyment, you have the flexibility to keep them either at room temperature on your kitchen counter or in the refrigerator.

How Long Do Sweet Potato Biscuits Last?

To enjoy them within a couple of days, simply place your cooled biscuits in an airtight container or a resealable bag and leave them out at room temperature. They will remain fresh and delicious for up to 2 days. If you wish to extend their freshness for a longer period, store them in an airtight container in the refrigerator for 4-5 days. For optimal taste and texture, warming them slightly before serving is always recommended.

What to Pair with Your Biscuits

These versatile sweet potato biscuits make an excellent accompaniment to a variety of meals. Their subtle sweetness and fluffy texture complement both savory and sweet dishes beautifully. Here are some fantastic pairing ideas:

• Crispy Air Fryer Fried Chicken: The perfect contrast of savory chicken with a soft, sweet biscuit.
• Keto Smothered Pork Chops: A hearty and comforting combination.
• Soul-Satisfying Smothered Chicken: Ideal for soaking up rich gravy.
• Flaky Pan-Seared Salmon: A lighter, yet equally delicious, pairing.
• Tender Instant Pot Southern Green Beans: A classic Southern side that always works.
• Flavorful Southern Mustard Greens: The slight bitterness of greens is a great match for the sweet biscuits.
• Classic Okra and Tomatoes: A vibrant, garden-fresh side.

Beyond main dishes, consider serving them for breakfast with scrambled eggs, bacon, or sausage. For an extra treat, they are wonderful with a dollop of apple butter, a smear of cream cheese, or simply slathered with extra honey butter.

Freezer-Friendly Sweet Potato Biscuits

These sweet potato biscuits are excellent for meal prep and can be easily frozen to enjoy later. Ensure the biscuits are completely cooled to room temperature before freezing. Arrange them in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Once frozen, transfer them to a freezer-safe resealable bag or airtight container. They will maintain their quality in the freezer for up to 3 months.

To thaw, simply place the frozen biscuits on the counter at room temperature for a few hours, or transfer them to the refrigerator overnight. For best results, rewarm them in an oven or air fryer for a few minutes until they are warm throughout and the crust is slightly crisp again.

Pro Tips and Essential Tricks for Perfect Biscuits

• The Popeyes Inspiration: If you’re familiar with the texture of Popeyes Chicken biscuits, you’ll find a similar satisfying density in these sweet potato biscuits. That iconic texture was a major inspiration behind perfecting this recipe!
• Keep Ingredients Cold: This is a golden rule for biscuit making. Ensure your sweet potato is chilled and not freshly cooked or warm. Similarly, your butter should be very cold, cut into small pieces. Cold butter creates pockets of steam during baking, contributing to those lovely flaky layers. You don’t want the butter to fully incorporate into the flour; visible flakes are key.
• Greek Yogurt Alternative: If you prefer not to use Greek yogurt, an equal amount of cold butter can be substituted, though this will change the healthy fat profile of the recipe.
• Avoid Over-mixing: As mentioned, overworking the dough develops gluten, which results in tough, hard biscuits. Aim for a light, gentle touch and mix only until the ingredients are just combined. If your biscuits turn out small, dense, or hard, it’s likely due to over-mixing.
• Egg Wash for Golden Tops: Brushing the tops of the biscuits with an egg wash (one beaten egg mixed with a tablespoon of water) before baking helps them achieve a beautiful deep golden-brown color and a slightly glossy finish. This step is optional but highly recommended for presentation.
• Achieving Height: For taller, thicker biscuits, roll or pat your dough to a 1-inch thickness instead of ½ inch. You will yield fewer biscuits, but they’ll have an impressive rise.
• Flakiness vs. Crumbly: This recipe focuses on a healthier profile by omitting shortening. Traditional Southern flaky biscuits often rely on shortening because it “shortens” gluten strands and has a higher melting point than butter, leading to that distinct crumbly texture. While these Greek yogurt biscuits are wonderfully tender, they won’t have the exact crumbly flakiness of a shortening-based biscuit.
• Flour Choice: Many biscuit recipes call for self-rising flour. This recipe is designed to be accessible using common pantry staples: all-purpose flour, baking powder, and salt. If you choose to use self-rising flour, omit the baking powder and salt from the ingredients list.
• Air Fryer Advantage: I often find that air frying these biscuits yields superior results compared to oven baking. The air fryer tends to produce a gorgeous golden color on top and reduces the risk of burning the bottom, which can sometimes happen in a conventional oven if not closely monitored.

More Delightful Sweet Potato Recipes

If you’re a fan of sweet potatoes, explore these other delicious recipes:

• Sweet Potatoes Au Gratin
• Air Fryer Sweet Potato Fries
• Southern Candied Sweet Potatoes
• Sweet Potato Biscuits
• Healthy Southern Sweet Potato Pie
• Air Fryer Sweet Potato Chips

Delicious Cornbread Recipes

Looking for more comforting baked goods? Try these amazing cornbread recipes:

• Homemade Classic Southern Cornbread
• Keto Low Carb Cornbread
• Jalapeno Cheddar Cornbread
• Homemade Blueberry Cornbread
• Air Fryer Cornbread
• Honey Cornbread
• Homemade Maple Butter
• Cornbread Muffins

Easy Sweet Potato Biscuits

These Easy Sweet Potato Biscuits are homemade from scratch and are a healthy alternative to traditional rolls. They are made with Greek yogurt and no shortening, offering a delicious and lighter option. Serve them warm with a generous smear of honey butter.

Course: Breakfast, Side Dish
Cuisine: American
Keyword: healthy sweet potato biscuits, sweet potato biscuits

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Servings: 8 biscuits

Calories: 155 kcal per biscuit

Author: Brandi Crawford

Ingredients

• 2 cups all-purpose flour
• ½ tablespoon baking powder
• ½ teaspoon salt
• 2 tablespoons sweetener (or sugar)
• 1 teaspoon cinnamon
• 2 tablespoons unsalted butter (cold, cubed)
• ¼ cup plain non-fat Greek yogurt
• ½ cup cooked mashed sweet potato (chilled)
• 1 egg
• 1 tablespoon water (for egg wash)

Optional Honey Butter

• 4 teaspoons butter (softened)
• 1 ½ teaspoons honey

Instructions

Biscuit Preparation

1. In a large mixing bowl, combine the flour, baking powder, sweetener (or sugar), cinnamon, and salt. Whisk briefly to ensure all dry ingredients are well distributed.

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2. Add the cold, cubed unsalted butter, plain non-fat Greek yogurt, and chilled mashed sweet potatoes to the dry ingredient mixture.

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3. Using a fork, gently mix the ingredients. Avoid over-mixing; you should still see some dry flour and distinct flakes of butter. The dough will be dry and shaggy, not smooth. Over-mixing will result in tough biscuits due to gluten development.

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4. Turn the dough out onto a lightly floured surface. Using your hands or a rolling pin, gently pat or roll the dough into a 7×7-inch square, approximately ½ inch in height. For thicker, taller biscuits, aim for a 1-inch thickness. Remember not to overwork the dough.

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5. Using a biscuit cutter, cut out rounds. You can also cut them into squares with a knife. Collect any dough scraps, gently press them together without kneading, and re-roll to cut additional biscuits. Again, avoid overworking the dough.

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6. In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Lightly brush the tops of each biscuit with this mixture for a beautiful golden-brown crust.

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Air Fryer Instructions

1. Line your air fryer basket with air fryer parchment paper. This specific parchment paper is designed for air fryer use and helps prevent the biscuit bottoms from browning too quickly or burning. While optional, it is highly recommended. Arrange biscuits in a single layer, ensuring not to overcrowd the basket.

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2. Air fry at 300°F (150°C) for 4 minutes.
3. Increase the temperature to 400°F (200°C) and continue to air fry for an additional 2-5 minutes, or until the biscuits achieve a deep golden-brown color on top and are cooked through.

Oven Instructions

1. Preheat your oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. Place the prepared biscuits on the parchment-lined baking sheet, leaving some space between each biscuit.

4. Bake for 15-20 minutes, or until the biscuits are beautifully golden brown on top and the bottoms appear crisp and cooked through.

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Optional Honey Butter Instructions

1. In a small bowl, combine the softened butter and honey. Mix well until smooth and creamy. Adjust the amount of honey to your preferred sweetness. A general guideline is to use about ⅓ the amount of honey to butter.

Recipe Video

Chef’s Notes

• These biscuits have a texture that reminds me of Popeyes Chicken biscuits, which was a significant inspiration for this recipe.
• Always use cold ingredients: ensure your mashed sweet potato is chilled and your butter is very cold. This helps create flaky layers.
• Do not overmix the dough. Overworking the dough develops gluten, leading to tough and hard biscuits. A light, gentle touch is key.
• If you prefer to omit Greek yogurt, you can substitute it with an equal amount of cold butter.
• I generally prefer air frying these biscuits. They tend to achieve a more consistently beautiful golden color on top, and there’s less risk of burning the bottoms compared to oven baking, which requires closer monitoring.
• For taller, thicker biscuits, shape your dough to be 1 inch high. This will yield fewer biscuits but with an impressive rise.
• The egg wash is optional but will give your biscuits a deep brown, appealing crust.
• This recipe uses common household ingredients like all-purpose flour. If you opt for self-rising flour, remember to omit the baking powder and salt from the recipe.

Recipe Tools Used in this Recipe: As an Amazon Associate I earn from qualifying purchases.

• Cosori Air Fryer
• Air Fryer Parchment Paper
• Biscuit Cutter
• Rolling Pin

Nutrition Information

Serving: 1 biscuit | Calories: 155 kcal | Carbohydrates: 25g | Protein: 6g | Fat: 3g

Nutrition Data Disclaimer: Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information for a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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