Sweet Potato Biscuits

Update on Taste of Thai in Temple.  They are open on Saturdays now from 4:30 – 8:00 pm.

Sweet Potato Biscuits

Sweet Potato Biscuits

Total Time: 30 minutes

Yield: 8 biscuits

These are really good biscuits, for any meal. I'd use the food processor like I did for the last ones, but it would breakdown the pepitas too much.


  • 1 cup cooked sweet potatoes
  • 2 TBSP canola oil
  • 2 TBSP sugar
  • 1 cup all purpose flour
  • 1 TBSP baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup roasted pepitas (hulled pumpkin seeds)*
  • 1/2 cup heavy cream (about)


  1. Heat oven to 375°.
  2. In a large mixing bowl, mash the sweet potatoes with the oil and sugar. I used a baked sweet potato, peeled.
  3. In a smaller bowl mix flour and next 4 ingredients.
  4. Mix the dry ingredients into the potato mixture, just until it begins to come together.
  5. Start adding cream, about 1/4 cup to begin. Mix in enough cream to help the dough come together, but not enough where it's too sticky to handle. Remember I don't roll biscuits out, click here to see the last biscuit recipe.
  6. Flour or oil your hands and form 8 biscuits.
  7. Place on a greased cookie sheet or line the cookie sheet with parchment or silpat.
  8. Bake about 15 minutes until golden brown.
  9. Note: If you get raw pepitas, roast them on a dry baking sheet for about 10 min. at 300°. Or if you don't want to be bothered, use pecans (not roasted)!