Sweet potato and sage is a classic flavor combination. Put them together in a flakey, buttery biscuit is 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!
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!
The nice thing about these biscuits and 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!
You can bake these biscuits in the morning and then keep 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! Enjoy! xx
SHOP THIS RECIPE: (This product link goes to Amazon where I am an affiliate partner)
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.
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! 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.Print
- 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
- 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 inch thick. Cut out biscuits with a biscuit cutter. Arrange biscuits in a 10” (25cm) cast iron skillet.
- Combine egg and milk and Whisk together egg and milk to create an egg wash. Brush the tops with 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.