Sweet potato biscuits are sweet and savory in every bite. They are the perfect side dish to any meal during the holiday season, but Thanksgiving in particular, they are superb.
I had my first sweet potato biscuit at a local breakfast place in Charleston, South Carolina. One bite and I was in love!
You’ve got to try them!
I’ve made them with 100% whole wheat flour, but you can’t tell it with how light and fluffy they are.
And I saved one for you with extra sweet potato bits…
To make things more appropriate for Thanksgiving, I made a quick cranberry jam to go along side the biscuits. The jam literally took me all of 5 minutes to make. It’s more like a cross between a jam and a relish, but it’s still fantastic when spread on a biscuit.
Especially a biscuit like this one that is sweet! The tart jam is the perfect compliment.
With all of this talk of Thanksgiving, I’m so thankful that my husband has a job that provides for us and allows us not to worry about where our next meal is going to come from. I know I’ve talked about hunger in America before, but Feeding America is the nation’s largest hunger relief charity to fight to end hunger and that’s what we’re here to today for: to raise awareness.
A big thank you to Erin from Dinners, Dishes and Desserts who organized this entire giveaway to raise awareness for hunger this Thanksgiving.
Be sure to keep scrolling down to enter the giveaway, the sweet potato and jam recipes and to check out the other blogger’s Thanksgiving recipes!
They’re all so mouthwatering!
I hope you have an amazing Thanksgiving, filled with biscuits and love.
For an extra special biscuit:
More Thanksgiving Potluck Recipes:
- Erin from Dinners, Dishes, and Desserts made Pumpkin Pie
- Erin from Texanerin Baking made Dulce de Leche Apple Streusel Bars
- Katrina from In Katrina’s Kitchen made Pumpkin Chocolate Chip Mini Muffins
- Christina from Dessert for Two made Mini Pumpkin Pies
- Sally from Sally’s Baking Addiction made Salted Caramel Chocolate Chip Mini Cheesecakes
- Tracey from Tracey’s Culinary Adventures made Butternut Squash, Apple and Potato Gratin with Cheddar Crumb Topping
- Georgia from The Comfort of Cooking made Spiced Caramel-Apple Crumb Bars
- Kate from Diethood made Sweet Potato Shepherds Pie
- Gina from Running to the Kitchen made Green Beans with Cranberries, Bacon, & Goat Cheese
- Carla from Carla’s Confections made Spinach Mashed Potatoes
- Carolyn from All Day I Dream About Food made Chocolate Pecan Pie Bars
- Liz from The Lemon Bowl made Pumpkin Cheesecake with Gingersnap Crust
- Rachel from Rachel Cooks made Brussels Sprouts Salad with Green Apples and Cranberries
- Liz from That Skinny Chick Can Bake made Spinach Salad with Pears, Cranberries and Candied Pecans
- Megan from Wanna Be A Country Cleaver made Roasted Potatoes with Bacon Parmesan Vinaigrette
- Kim from Cravings of a Lunatic made Mini Apple Pies
Sweet Potato Biscuits
adapted from Smitten Kitchen
Makes 12 to 14 2-inch biscuits
- 2 medium sweet potatoes (about 1 pound)
- 1/3 cup non fat plain greek yogurt
- 2 tablepoons milk
- 2 cups white whole wheat flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, cold
- Preheat the oven to 400°F. Poke the potatoes a few times with a fork. Roast them for 50-60 minutes or until they are soft when pierced with a fork. Allow them to cool to room temperature on the baking sheet. Once they are cooled, peel and discard the skin. Mash the potato flesh with a fork until smooth. If you don’t like the bits of sweet potato in your biscuits, purée the potatoes until smooth.
- In a small bowl, combine the yogurt, milk and sweet potatoes.
- In a large bowl, combine the flour, baking powder, sugar, cinnamon and salt. With a pastry cutter, cut in the butter until they are the size of peas.
- Stir in the milk mixture with a spoon until the dough starts to come together. Then knead in the bowl with your hand until just combined. You don’t want to warm the dough by messing too much.
- Roll the dough out onto a lightly floured surface and flatten to 1 inch thickness. Using a 2 inch circle biscuit cutter, cut the biscuits by going straight up and down on the dough (don’t twist).
- Place the biscuits on a silpat or parchment paper covered baking sheet and bake for 10-14 minutes, or until slightly golden on top.
- Cool on a cooling rack or enjoy warm.
- (Optional) Cut a biscuit in half, line each half with marshmallows and broil for a few seconds until puffy and browned.
Note: Freeze on a baking sheet and transfer frozen biscuits to a freezer safe container or bag that is labeled.
Quick Cranberry Jam
heavily adapted from The Cupcake Project
- 12 ounces fresh cranberries
- 1 cup sugar
- 1/2 tablespoon unsalted butter
- 1 tablespoon fruit pectin
- In a blender or food processor finely chop the cranberries.
- On medium high heat in a medium sauce pan, bring the crushed cranberries, sugar and butter to a boil.
- Once boiling, stir in the fruit pectin and boil for 1 1/2 minutes.
- Remove from heat and store in an airtight container in the fridge.