It’s no secret that our family loves biscuits and I go beyond breakfast by serving them as a side for dinner. This Pecan Sweet Potato Biscuit recipe is an amazingly rich version of a flaky biscuit. It has mashed sweet potato baked directly into it, along with chopped pecans. Drizzle some local honey over them or smear some butter. No matter how you enjoy them, it’s hard to stop at just one.
What makes this an easier biscuit recipe is that you use store-bought canned sweet potato. I would never use them in a sweet potato casserole, but they’re delicious in the biscuits because you can’t tell they’re canned. You taste the sweetness of them and you can see the little bits of them and they’re a great texture against the crunch of the chopped pecan.
The first time I made these, was as a side for a fall family dinner. They were so popular that my family wanted me to make them again for Thanksgiving. They’ve been a big hit. If I make them for dinner, our family will wake up the next morning to enjoy them with bacon. They’re just a very versatile sweet biscuit.
I’ve got so many great biscuit recipes. Check out some of my southern family favorites:
- Cinnamon Sugar Biscuits (Snickerdoodle)
- Skillet Biscuit Recipe
- 3-Ingredient Buttermilk Biscuit
- Almond Flour Biscuits
How To Make These Easy Sweet Potato Biscuit
If you don’t use a biscuit cutter set, they’re worth the investment. They do a great job at cutting the edges of biscuits, making a nice clean cut in the dough. It also doubles as a cookie cutter, if you want to make round cookies. For this recipe, you’ll be using a 2.5-inch biscuit cutter.
What To Serve With Sweet Potato Biscuit
I always add some fresh local honey, an assortment of sweet butters and apple butter to the table. The apple butter in unbelievable on these biscuits – it’s like fall erupting in your mouth! Some people like to drizzle honey directly over the top, when they come out of the oven, but I like to let people decide what to put on their biscuits. Serve them hot and fresh out of the oven if you get a chance.
What I Don’t Own Biscuit Cutters?
If you don’t want to make the investment of owning a biscuit cutter set, you can use rim of a large cup that is about the same 2.5-inch diameter. Spray the rim with a little non-stick spray before using it to cut the rolled-out biscuit dough. It is possible that the biscuit, once it has been cut, could get stuck in the cup. Gently pull it out using your hands.
Can You Freeze Sweet Potato Biscuit Dough?
Yes! You can freeze the dough to use at a later time. Cover it in plastic wrap and then aluminum foil to prevent any freezer burn. Freeze the sweet potato biscuit dough for up to three months. Let it thaw completely before baking and follow normal recipe instructions.
How To Keep Leftover Biscuits Fresh
Store any leftover biscuits in an air-tight container. You do not need to refrigerate the biscuits. They’ll last for 3-4 days on the counter. Then, after that, you can freeze the baked biscuits for up to three months and thaw before reheating for 10-20 seconds in the microwave.
How To Easily Mash Canned Sweet Potato
Put your drained sweet potatoes in a large freezer bag. Seal the top and use your hands to gently mash the sweet potatoes. You can toss the freezer bag once you’ve incorporated the potatoes into the dough. It’s so easy to use that method!
What You’ll Need From The Grocery Store:
- All-Purpose Flour
- Baking Powder
- Unsalted Butter
- 15 oz. Can Sweet Potato
- Pecans (Chopped)
Step-By-Step Directions To Make Sweet Potato Biscuits
Preheat the oven to 425º. In a large bowl, whisk together flour, sugar, baking powder, salt, ginger, and nutmeg. Using a pastry blender, cut in cold butter until mixture is crumbly.
Add sweet potatoes, 2/3 cup buttermilk, and pecans, tossing until ingredients are moistened. Add remaining buttermilk, if needed – dough will be sticky.
On a heavily floured surface, gently knead dough 4 or 5 times. Roll dough 3/4 inch thick. Using a 2.5-inch biscuit cutter dipped in flour, cut dough, resoling scraps once.
Place biscuits on a non-stick baking sheet. Bake until lightly browned for 17-19 minutes. Brush with melted butter immediately when out of the oven. Serve warm.
- 2 Cups All-Purpose Flour
- 1 Tablespoon Sugar
- 1 Tablespoon Baking Powder
- 3/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Ground Ginger
- 1/4 Teaspoon Ground Nutmeg
- 1/2 Cup Cold Unsalted Butter, Cubed
- 1 15oz Can Sweet Potato in Syrup, Drained & Mashed
- 3/4 Cup Buttermilk, divided
- 1/3 Cup Chopped Pecans
- 1 Tablespoon Unsalted Butter, Melted
- Preheat the oven to 425º. In a large bowl, whisk together flour, sugar, baking powder, salt, ginger, and nutmeg. Using a pastry blender, cut in cold butter until mixture is crumbly.
- Add sweet potatoes, 2/3 cup buttermilk, and pecans, tossing until ingredients are moistened. Add remaining buttermilk, if needed - dough will be sticky.
- On a heavily floured surface, gently knead dough 4 or 5 times. Roll dough 3/4 inch thick. Using a 2.5-inch biscuit cutter dipped in flour, cut dough, resoling scraps once.
- Place biscuits on a non-stick baking sheet. Bake until lightly browned for 17-19 minutes. Brush with melted butter immediately when out of the oven. Serve warm.
Store leftover biscuits in an air-tight container and reheat using the microwave for 10-20 seconds.
Amount Per Serving: Calories: 234Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 23mgSodium: 248mgCarbohydrates: 31gFiber: 2gSugar: 7gProtein: 4g
**Nutrition is calculated by a third party. Actual values may vary.