99% would make again
Sweet Potato Biscuits With Honey Butter
featured in 4 Biscuit Recipes You Can't Resist
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
- Calories 448
- Fat 27g
- Carbs 45g
- Fiber 2g
- Sugar 11g
- Protein 4g
Estimated values based on one serving size.
Preparation
- 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.
- 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.
- Make the biscuits: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 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.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, salt, baking soda, and baking powder.
- 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.
- In a medium bowl, whisk together ¾ cup (255 G) of the mashed sweet potatoes and the buttermilk.
- 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.
- 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.
- 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.
- Serve the biscuits warm with the spicy honey butter.
- Enjoy!
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
- Calories 448
- Fat 27g
- Carbs 45g
- Fiber 2g
- Sugar 11g
- Protein 4g
Estimated values based on one serving size.
Preparation
- 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.
- 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.
- Make the biscuits: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 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.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, salt, baking soda, and baking powder.
- 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.
- In a medium bowl, whisk together ¾ cup (255 G) of the mashed sweet potatoes and the buttermilk.
- 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.
- 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.
- 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.
- Serve the biscuits warm with the spicy honey butter.
- Enjoy!
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