Flaky Sweet Potato Biscuits
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This flaky sweet potato biscuit recipe is so delicious and perfect for Thanksgiving! It has a delicate and naturally sweet flavor, is flaky, buttery, and above all delicious!
Bon appétit!
Difficulty: 
Prep time: 10 mins / Cook time: 25 mins / Servings: 8 biscuits
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Sweet Potato Biscuits
½ cup (120ml) - Milk
1 tsp (5ml) - Lemon juice
1½ cup (370g) - Mashed sweet potatoes
2 tbsp (45ml) - Maple syrup
¾ cup (170g) - Butter
3¼ cups (465g) - All-purpose flour
5 tsp (22g) - Baking powder
2 tsp (10g) - Salt
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Sweet Potato Biscuits
1 - Preheat your oven to 420°F (215°C).
2 - Combine the milk and lemon juice into a pouring jug, give it a quick stir and set it aside for 3 to 5 minutes.
3 - Add the mashed potato, maple syrup, and milk to a large mixing bowl, and whisk until well combined.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
4 - Grate the butter into another mixing bowl using a box grater. Add the flour, baking powder, and salt to the butter. Gently mix it all together with your hands.
Tip: Make sure not to melt the butter between your fingers.
5 - Pour the sweet potato mixture over the flour mix and start mixing using a spatula. When a dough starts to form, transfer it to your work surface and bring it together to form a large rectangle. At this stage, do not attempt to perfectly combine the dough. It should stay lumpy and floury.
Tip: We love to work our doughs on this reversible cutting board with integrated hand grips from John Boos.
6 - Once you shape a rectangle, fold the dough like an envelope using a dough scraper, pivot it 90°, and flatten it again into a rectangle. Then, repeat this step two more times.
7 - After the third fold, flatten the dough into a 1-inch thick rectangle and trim the edges using a sharp knife. Then, divide the dough into 8 even biscuits and transfer them to a baking tray lined with parchment paper (or like us a silicone mat).
Tip: We love these knives and recommend this quality kit from GrandTies for home and professional chefs. They are made from high-carbon stainless steel and are very versatile. Check out our detailed product review video for more information.
8 - Brush the biscuits with some heavy cream using a pastry brush (boar/silicone), and bake them in a 420°F (215°C) oven for about 25 minutes.
9 - Once baked, let the biscuits cool for a couple of minutes before tasting.
10 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.