It’s rare we share a baking recipe that’s not gluten-free or vegan. But these sweet potato biscuits from Claire Thomas of The Kitchy Kitchen are an exception for a reason – and just what the season calls for. Whip up this old-fashioned recipe (with grass-fed butter, of course) and bask in the joy on your friends’ faces when they take their first bite…

Sweet potatoes and fall go together perfectly. Maybe it’s the autumnal coloring or the slightly sweet and comforting aspects of this complex carbohydrate, but I always find myself wanting some the way some people get excited for a pumpkin-spiced latte. I usually tend to have a bag of them knocking around the house, and considering my husband is obsessed with them year round, you can imagine we end up with quite the reserve of leftover yams.

When I came across this recipe in one of my favorite vintage cookbooks, The Bread Basket by Louis P. DeGouy, it seemed like just the thing to clean out my fridge of the leftover containers of cooked sweet potatoes. These darling little biscuits are perfect with a big bowl of soup – and I’m thinking about including them in the Thanksgiving menu this year. I updated the recipe for a modern palette (it used a weird amount of baking powder and needed a bit of oomph in the flavor department), and served them with honey butter because, duh, honey butter.

Makes approximately 15 biscuits


3/4 cup cooked mashed sweet potatoes
1 1/4 cups sifted bread flour, resifted
2 Tbsp baking powder
2/3 cup milk
2 Tbsp brown sugar
1/4 tsp cinnamon
1 pinch nutmeg
1/4 cup unsalted butter, melted
1/2 tsp salt

For the honey butter:
4 oz unsalted butter
1/4 tsp salt
3 Tbsp honey


Preheat oven to 450° F.

Combine potatoes, milk and melted butter and blend thoroughly. Add the remaining ingredients to the flour and sift together.

Blend dry ingredients with the potato mixture, making a soft dough (it’ll be pretty sticky). Turn onto lightly floured board and toss until smooth. Roll out to 1/2-inch in thickness; cut with floured biscuit cutter about 1 to 1 1/2 inches wide; place on parchment-lined baking sheet.

Bake for 15 to 20 minutes, until just golden brown.

Serve warm with honey butter.

To make honey butter, simply beat together ingredients until smooth.

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