These Sweet Potato Drop Biscuits are a beautiful orange color and have a warm, slightly spicy flavor. They work wonderfully as a side dish or snack.
These Sweet Potato Drop Biscuits have quickly become a staple in my household.
I first tried them when I had some extra sweet potatoes kicking around that I needed to use up. They were an immediate hit. They have just a little extra something special compared to plain biscuits.
Their color is a warm orange, and the cinnamon and nutmeg in them make them taste like fall, in a biscuit. Plus, I always love hiding a little extra veggies in any recipe I make!
Plus, these are extremely easy to whip up as a quick side dish, especially if you have leftover cooked sweet potato in the fridge (Like if you're making Chipotle Black Bean Sweet Potato Skins).
How to make Sweet Potato Drop Biscuits:
The fat in these biscuits comes only from cream, so you don't have to worry about cutting in butter or any other fussy steps that you might have to do in other biscuits.
The first step to making these biscuits is to cook the sweet potato (I do this in the microwave), then puree it with the cream. This is easiest with a food processor, but could also be done with a blender or immersion blender. Then mix the dry ingredients together in a bowl. Stir the sweet potato mixture into the flour mixture to form a soft dough.
You'll want to let them cool for a couple of minutes before trying to cut into them, but make sure you eat at least one when it's still warm. They're especially delicious with butter.
These go great as a side dish to a simple meal of roasted chicken or pork and vegetables, but I've also had the leftovers toasted for breakfast. They are truly yummy!
Sweet Potato Drop Biscuits Ingredients:
The ingredients in these flavor-filled biscuits are similar to what you might find in most other biscuits. What makes them different is the addition of sweet potato, which gives the biscuits their beautiful orange color. The cinnamon and nutmeg also give them a light spice flavor that's perfect for the fall.
- Large sweet potato or 12 ounces of leftover cooked sweet potato
- Half and half cream
- Whole wheat flour or replace with an equal amount of all-purpose flour if you don't want the texture of whole wheat flour or don't have any
- All-purpose flour
- Baking powder
- Baking soda
Want more Sweet Potato recipes?
Sweet Potato Drop Biscuits Nutrition Notes:
The nutrition information in the recipe below does not include any extra butter that you might add to your biscuits when you eat them.
Sweet Potato Drop Biscuits
- 12 ounces sweet potato peeled and cubed
- 1 ½ cups half and half
- 1 ½ cups all purpose flour
- 1 cup whole wheat flour
- 2 Tablespoons sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- Pinch ground nutmeg
- Adjust oven rack to medium position and heat oven to 450°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Place sweet potato in a large microwave-safe measuring cup or bowl. Cover with plastic with vents poked in it and microwave on high for 5-7 minutes. Add the cream to the sweet potato and puree using an immersion blender (or regular blender).
- In a large bowl, mix all purpose and whole wheat flour, sugar, baking powder, salt, baking soda, cinnamon and nutmeg together. Stir in sweet potato until combined. Dough will be soft.
- Drop dough into mounds on the baking sheet, spacing them 1 ½ inches apart.
- Bake until biscuits are lightly browned, 15-17 minutes, rotating pan halfway through baking. Let the biscuits cool for 5 minutes and serve warm.