Beth’s recipe for How to Make Sweet Potato Biscuits with Fresh Sage. A wonderful Thanksgiving Recipe that can be made the morning of and reheated to serve. Includes recipe video too.
Sweet potato and sage is a classic flavor combination. Put them together in a flakey, buttery biscuit and the experience is sublime. My Sweet Potato Biscuit Recipe is as simple as it gets and would make a lovely addition to your Thanksgiving feast!
How do you make sweet potato biscuits?
Sweet potato biscuits are essentially just like making regular biscuits except you’ll stir in sweet potato puree into the wet ingredients.
You can make your own sweet potato puree or I find these actually taste just as good with canned sweet potato, which makes them even easier!
The nice thing about these biscuits is you can make them in a cast iron skillet, which not only provides wonderfully even heat, but also acts as a rustic serving piece too. I love to make 2 of these skillets and place them at either sides of my buffet table. They are so pretty and festive they also add a decorative touch!
Can you refrigerate biscuit dough overnight?
Yes you could refrigerate the dough as a time-saving trick. Since oven space is at such a premium the day of Thanksgiving, I usually prep the dough and cut the biscuits out and place them in the skillet, covered in my fridge.
Then the day of Thanksgiving bake the biscuits in the morning (before the turkey goes in!) and then keep them uncovered at room temperature. When it comes time to serve pop the whole skillet in a 300F oven for 10-15 mins until warmed through. Let’s be honest nothing beats a warm biscuit slathered with butter…it is the holidays after all!
Can you freeze sweet potato biscuits?
Yes these actually do freeze beautifully after they are baked. Just thaw them out the night before, in your fridge, and before serving re-heat, wrapped in foil in a 350F oven.
For a step-by-step tutorial of this recipe, you can watch my recipe video below. SUBSCRIBE TO MY YOUTUBE CHANNEL and never miss a recipe (it’s free) and new videos post each Saturday!
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If you don’t already own a Cast Iron Skillet, they are a great investment. They last forever and provide the most even, reliable heat. I also love their rustic quality and use them as serving pieces too. I recommend this one because it’s pre-seasoned with a non-stick service and very affordable. I find the 10″ size is the most useful.
Some of my favorite recipes to make in a cast-iron skillet include: Cherry Clafoutis in the early summer Peach Cobbler in the late summer and of course my Roast Chicken in a Skillet in the fall. If you’ve never tried roasting a chicken in a cast-iron skillet you will be transformed! It’s the only way to roast a chicken in my opinion!
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- The Best Cherry Clafoutis Recipe
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- How to Make Peach Cobbler Recipe
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- Roast Chicken in a Skillet
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How to Make Sweet Potato Recipe
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 mins
- Yield: 7 biscuits 1x
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Description
Beth’s recipe for How to Make Sweet Potato Biscuits with Fresh Sage. A wonderful Thanksgiving Recipe that can be made the morning of and reheated to serve. Includes recipe video too.
Ingredients
- 2 ½ cups (300 g) of flour
- 1 tsp (5 ml) salt
- 2 ½ tsp (12.5 ml) of baking powder
- 1 tbsp (11g) brown sugar
- 1 cup (240 g) of cold butter, diced
- ½ cup (120 ml) sweet potato puree
- ½ cup (120 ml) buttermilk
- 1 egg
- 1 tbsp (15 ml) milk
- 8 fresh sage leaves
Instructions
- Preheat oven to 400F (200C)
- In a large bowl whisk together the dry ingredients. Add butter and work butter into flour with your hands until a coarse meal develops. Set aside.
- In a medium bowl whisk together the sweet potato puree and the buttermilk.
- Create a well in the center of the flour mixtures and pour sweet potato mixture into it. Stir gently with a wooden spoon until well combined.
- Turn out dough onto a floured surface. Roll dough to 1″ (2.5cm) thick. Cut out biscuits with a 3′ (7.6cm) biscuit cutter. Arrange biscuits in a 10” (25cm) cast iron skillet.
- Combine egg and milk and whisk together to create an egg wash. Brush the tops of the biscuits with the egg wash. Place sage leaf on top.
- Bake for 20 minutes until risen and golden brown.
- NOTE: These can be made a few hours ahead and kept at room temperature. To serve warm in a 300F(150C) oven for 10-15 mins.
- Category: Bread
- Method: Bake
- Cuisine: American
Keywords: sweet potato biscuit recipe, thanksgiving side dish recipes, easy sweet potato biscuit recipe
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