Sweet Potato Biscuits

Sweet potatoes are the reigning royalty of the super foods. Chock full of vitamins A and C, fiber, potassium, copper and manganese these tubers have something for everyone including those who want to stabilize or lower their blood sugar.

Today at the Dunwoody Green Market I had the pleasure of helping visitors sample delicious soups from M. E. Amore. While M. E. Amore is well-known for their incredible fresh pastas and prepared dishes, Chef Marc and Elisha Cicerone made three stellar soups using ingredients from the farmers market.  To compliment the soups, Chef Michele Greene (pictured left) prepared savory sweet potato biscuits and agreed to share her recipe. These biscuits would be ideal for Thanksgiving or anytime.

Sweet Potato Biscuits


  • 2 cups cooked, mashed potatoes (microwaved is okay)
  • 4 cups self-rising flour
  • 1 stick butter, melted
  • pinch of baking soda
  • 1 1/4 cup milk
  • 3 tablespoons sugar


  1. Pre-heat oven to 400 degrees F. Grease a  (9×13) baking pan.
  2. Scoop cooked sweet potato out of the skins and and discard skin.
  3. In a large bowl add the sweet potatoes, butter and milk mix until thoroughly incorporated. Stir in flour, baking soda and sugar until well blended.
  4. Shape the dough into a ball and knead on a lightly floured surface 8 – 10 times.
  5. Roll the dough out to about 1 inch thick and cut with a 2-inch biscuit cutter. Place cut dough on the prepared baking pan. Bake for 15 – 20 minutes or until brown.

Sweet Potato BiscuitMakes about 15 biscuits.

Recipe Credits: Chef Michele Greene (ConfidenceinCooking@gmail.com) and adapted from Mama Dip’s Kitchen by Mildred Council.

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One Response to “Sweet Potato Biscuits”

  1. Michele Greene Says:

    Loved it!

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