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99% would make again

Sweet Potato Biscuits With Honey Butter

This Thanksgiving, we’re saying “Goodbye” to basic biscuits and “Hello” to a subtly sweet twist. Step up your side dish game by pairing these biscuits with a homemade honey butter. It’s guaranteed to be a melt-in-your-mouth moment!

Tasty Team

Total Time

1 hr 20 min

1 hr 20 min

Prep Time

1 hr

1 hr

Cook Time

20 minutes

20 min

Total Time

1 hr 20 min

1 hr 20 min

Prep Time

1 hr

1 hr

Cook Time

20 minutes

20 min

Ingredients

for 8 servings

Spicy Honey Butter

  • ½ cup unsalted butter (115 g), softened
  • 2 tablespoons honey
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • ⅛ teaspoon cayenne

Biscuits

  • 1 lb sweet potato (455 g), peeled and cubed
  • 2 ½ cups all purpose flour (315 g), plus more for dusting
  • 1 ½ tablespoons granulated sugar
  • 1 ½ tablespoons dark brown sugar
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon baking soda
  • 2 ½ teaspoons baking powder
  • 8 tablespoons unsalted butter, cubed
  • ⅓ cup buttermilk (80 mL), plus 2 tablespoons
  • 3 tablespoons unsalted butter, melted

Nutrition Info

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    Calories 306
    Fat 11g
    Carbs 45g
    Fiber 2g
    Sugar 11g
    Protein 4g

Estimated values based on one serving size.

Preparation

  1. Make the spicy honey butter: Place the butter in a large bowl. Beat with an electric hand mixer on low speed for about 2 minutes, or until smooth. Increase the speed to medium and add the honey, vanilla, cinnamon, salt, and cayenne and beat until well combined, about 2 minutes.
  2. Spoon the butter onto a piece of parchment paper or plastic wrap. Roll into a log and refrigerate for at least 2 hours. The butter will keep in the refrigerator for up to 1 month.
  3. Make the biscuits: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  4. Bring a medium pot of water to a boil over high heat. Add the sweet potatoes to the boiling water and cook until tender, about 10 minutes. Drain, then mash with a fork or potato masher until smooth. Let cool completely.
  5. In a large bowl, whisk together the flour, granulated sugar, brown sugar, salt, baking soda, and baking powder.
  6. Add the butter to the flour mixture and toss to coat. Using your hands or 2 forks, work the butter into the flour until it resembles a coarse meal.
  7. In a medium bowl, whisk together ¾ cup (255 G) of the mashed sweet potatoes and the buttermilk.
  8. Add to the dry ingredients to the wet ingredients and mix with a fork to combine. Knead the mixture with your hands until it comes together in a shaggy dough.
  9. Turn the dough out onto a lightly floured surface and pat into a 1-inch (2 ½ cm) thick square. Using a large knife or bench scraper, cut the square in half lengthwise, then crosswise into quarters, creating 8 rectangular biscuits.
  10. Brush the tops of the biscuits with melted butter. Bake until golden on top, about 20 minutes. Let the biscuits cool on the pan for 10 minutes.
  11. Serve the biscuits warm with the spicy honey butter.
  12. Enjoy!
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