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Sweet Potato Yeast Biscuits

Sweet Potato Yeast Biscuits

These Sweet Potato Biscuits are light and delicious!  Sweet Potato Yeast Biscuits are a must for a holiday table.

 These biscuits do take a little time and effort, but they are worth it.  I usually make them for Thanksgiving, Christmas, and Easter.  They are a must for a holiday table.  These biscuits do take a little time and effort, but they are worth it.  I usually make them for Thanksgiving, Christmas, and Easter.  They also make a great appetizer for a party, just use a small biscuit cutter to cut them out.  Bake them and put ham between each biscuit.  I experimented with this recipe using mashed pumpkin instead of the sweet potato and they were just as great.  If you are in a hurry, you can use both canned sweet potato or canned pumpkin.

Because you can use either sweet potato or pumpkin, these biscuits remind me of the wonderful things that farmers harvest in the fall.

Best Sweet Potato Yeast Biscuits #biscuits #sweet potato   http://recipesforourdailybread.com/2014/10/28/best-sweet-potato-yeast-biscuits/

Sweet Potato Yeast Biscuits #biscuits #sweet potato http://recipesforourdailybread.com/2014/10/28/best-sweet-potato-yeast-biscuits/

John 4:35 says “Open your eyes. Look at the fields that are ready for harvesting now.”  This verse is telling us to look around and see all the people who we need to tell about Jesus.  When you are making these biscuits, thinking about your list of friends and family who need to hear about how God loves us so much that He sent His Son to die on the cross for our sins.  The seeds may have already been planted in their hearts and you just need to harvest them.

Grate the butter using a cheese grater directly into the flour mixture.  This makes cutting the butter into the biscuits much easier.

Grated Butter for Biscuits 1

Roll out Sweet Potato Biscuits

Sweet Potato Yeast Biscuits
 
Ingredients
  • Plan ahead and prepare the dough the day before you need it. Allow it to rise overnight in the refrigerator.
  • 3-1/2 cups of sweet potato OR pumpkin.
  • 3 packs active dry yeast plus 1 tsp sugar (2-1/4 tsp yeast per
  • ¼ ounce pack) in ¾ cup warm water at 110 degrees (water that is too hot will kill the yeast).
  • 7-1/2 cups sifted all-purpose flour
  • Add 2 tsp all-spice to the flour
  • Add 1 TB baking powder and 1 TB salt
  • Add 1-1/2 cups sugar
  • 1 cup shortening and ½ cup cold butter. Grate the butter.
  • HONEY BUTTER:
  • ¼ cup butter
  • 3 TB honey
Instructions
  1. Plan ahead and prepare the dough the day before you need it. Allow it to rise overnight in the refrigerator.
  2. Wash sweet potatoes, bake at 375 for 1 hour or until done.
  3. Let potatoes cool and mash 3-1/2 cups.
  4. You could also use 3-1/2 cups of canned PURE sweet potatoes or pumpkin.
  5. In a separate bowl, mix together 3 packs active dry yeast plus 1 tsp sugar (2-1/4 tsp yeast per ¼ ounce pack) in ¾ cup warm water at 110 degrees (water that is too hot will kill the yeast). Let yeast mixture sit for 10 to 15 minutes.
  6. Sift all-purpose flour and then measure 7-1/2 cups.
  7. Add 2 tsp all-spice to the flour.
  8. Add 1 TB baking powder and 1 TB salt
  9. Add 1-1/2 cups sugar and stir the dry ingredients together
  10. Using a pastry brush or a fork, cut in 1 cup shortening and ½ cup grated cold butter.
  11. You can also grate the butter directly into the flour mixture.
  12. Add the yeast mixture and the sweet potatoes or pumpkin to the dry ingredients.
  13. Mix with a large spoon until everything has been incorporated. I like to finish mixing with my hand.
  14. Turn dough out onto a floured surface and knead a couple of minutes.
  15. Return to a greased bowl, cover, and refrigerate overnight or place in a dry place for about 2 hours. I like to place my dough in the microwave or the oven. Do not turn them on.
  16. Once the dough has doubled in size roll the dough out to ¾ inch thick and cut with a biscuit cutter.
  17. Allow to rise again for about 1 hour or until double in size.
  18. Preheat oven 350 degree for 15 to 20 minutes.
  19. Remove from the oven and brush top of biscuits with the following:
  20. HONEY BUTTER:
  21. ¼ cup butter
  22. 3 TB honey
  23. Melt for 1 minute in the microwave and stir.
Honey Butter
  • 1/4 cup butter
  • 3 TB honey
Melt for 1 minute in the microwave.
 

9 Responses to Sweet Potato Yeast Biscuits

    • Erin,

      Thank you for stopping by Recipes for our Daily Bread. I truly love these Sweet Potato Yeast Biscuits. You can freeze them and every year I prepare them at least a month early and freeze them. You do not have to bake them. Simply layer the biscuits with wax paper or parchment paper to keep them from sticking together. I layer them in a large container that has a lid which seals well or even a large freezer bags work well too.

      I hope you get a chance to try these sweet potato biscuits. Leave me a comment and let me know how you like them. They go so well with ham or turkey as mini appetizers or small sandwiches.
      Many blessings and Have a Happy Thanksgiving!
      Diane Roark
      Diane Roark recently posted…50 Sweet Potato Side DishesMy Profile

  1. Oh, Diane, you’re killing me with all these biscuit and cornbread recipes. You know I can’t resist them! Can’t wait to make this one. I love sweet potatoes and I love biscuits.

  2. I have never, ever heard of a recipe with sweet potato in them and I have a bunch of squash to cook and freeze, so this one will work perfectly!!! THANK YOU so much for sharing these yummy biscuits with us. Carrie, A Mother’s Shadow

  3. Diane, you are truly killing me (in good way) sharing all these yummy bread and biscuit recipes. Seriously, I want to find more reasons to incorporate bread and biscuits into my menu planning now, because each that you have shared recently has sounded better then the next!! 😉
    Janine Huldie recently posted…My Extraordinary Kid(s)My Profile

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