This is a gross overstatement of what my weekend really looked like.

Sweet Potato Breakfast Biscuits I

I mean, one would assume that my weekend was TOTALLY AWESOME if I ate a sweet potato biscuit topped with a poached egg topped with bacon topped with cheddar and maybe I’m a little crazy but… also topped with a drizzle of maple cream.

Right right?

Sweet Potato Breakfast Biscuits I

But no. We ate these last week, way before the weekend even started. Not fair at all. Don’t set yourself up for those sorts of expectations.

What this weekend was really like? Well, it consisted of me dripping a drop of fake truffle oil on boxed macaroni and cheese, and eating it with a MUG third-way full of cold pinot grigio. So, uh… I don’t know. You tell me. That barely compares to a sweet potato breakfast biscuit.

Sweet Potato Breakfast Biscuits I

Buuut… it was a little boring in a good way. However, I’m still embarrassed that I just told you what I ate for dinner one night, gourmet box and all. Oh, it had panko on top too! That made it better.

Sweet Potato Breakfast Biscuits I

Even though my expectations were sky high after eating such delicious breakfast biscuits – and let me tell you, they were SO delicious that trying to find a synonym for delicious isn’t even worth it, and they were so delicious that I accidentally left them sit out on a baking sheet all night long (because I: 1. fell asleep, b. was lazy or 3. forgot) and my husband still ate three of them 36 hours later for dinner – just the memory of them alone was enough to get me through my boxed-dinner because I am totally making them again to go along with our meal tonight. And I’m doing that because I’m 1. obsessive, b. out of ideas, or 3. sure that they are 100% one of the OMGbestthingsI’veevermade.

I’m going with d: all of the above.

Sweet Potato Breakfast Biscuits I


Sweet Potato Breakfast Biscuits

Yield: biscuit recipe makes 10-12 biscuits, adjust eggs. bacon + cheese accordingly

Prep Time: 15 minutes (as long as your sweet potato is cooked)

Cook Time: 10-12 minutes

Total Time: 30 minutes


3.5 ounces cooked + well-mashed sweet potato
1 1/2 cups all-purpose flour
1/2 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, cold and cut into pieces
1/2 cup milk (whole or 2% works best)
for breakfast biscuits: add poached eggs, bacon, cheese and your jam or spread of choice


Preheat oven to 425 degrees F.

In a large bowl, combine flour, sugar, salt, baking powder and soda, and whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Pour in milk and add sweet potato, stirring with a spoon until thoroughly combined, but not overmixing. Use your hands if needed to bring the dough together – I did.

Use a 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then use a biscuit cutter to shape the dough into rounds. Bake for 10-12 minutes, or until biscuits are slightly golden and puffy. While biscuits are baking, prepare your breakfast sandwich ingredients. Eat!

[adapted from blue cheese biscuits]

Sweet Potato Breakfast Biscuits I

Sorry Monday. You can’t even compare.

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129 Responses to “Sweet Potato Breakfast Biscuits.”

  1. #
    Robyn — August 13, 2012 @ 3:20 pm

    I don’t really cook. Or bake. Or whatever. But I read your blog because you’re hilarious and I like the pretty pictures! Thanks for the laughs!


    • Jessica — August 13th, 2012 @ 3:48 pm

      Thank you Robyn!


  2. #
    Katie @ Blonde Ambition — August 13, 2012 @ 3:51 pm

    Umm.. glad to know I’m not the only one who’s been drinking cold white wine out of a mug lately. This lil sandwich looks SO. GOOD.


  3. #
    Emily @ Perfection Isn't Happy — August 13, 2012 @ 4:15 pm

    There’s nothing wrong with boxed mac and cheese. I still eat the character stuff :). I’m going to make these biscuits soon…maybe I’ll have breakfast for dinner one night this week!


  4. #
    Carrie — August 13, 2012 @ 5:22 pm

    Oh my gosh, I just made Eggs Benedict for the first time the other day, and my 6-year-old son spit it out, turned to my husband and said, “This tastes beastly.”

    So… I’ve given up on the eggs benedict thing for now. Hardly worth the trouble of making it!


  5. #
    Rachel — August 13, 2012 @ 5:54 pm

    These look absolutely heavenly! Must try. Breakfast and brunch are two of my most favorite things! These MUST be made for my next brunch get-together! Thank you for sharing!


  6. #
    Emily @ Life on Food — August 13, 2012 @ 7:14 pm

    Sweet potatoes are my favorites. Carb on carb here. Love every little bit of it!


  7. #
    Raechel — August 13, 2012 @ 7:43 pm

    I made these for my boyfriend today and he loved them! We added a little bit extra sweet potato out of laziness. Since I already made dinner (quinoa and turkey stuffed peppers), we had these for dessert. I just sprayed them with olive oil before I baked them and put butter, honey, and cinnamon on them when they were warm! I also think I added a little more sugar but again with the laziness and not wanting to measure.. But these were amazing. Thank you for the recipe!


    • Jessica — August 13th, 2012 @ 9:09 pm

      So glad you guys liked them!


  8. #
    Maria — August 13, 2012 @ 8:10 pm

    Funny…I too had boxed mac and cheese with a splash of truffle oil to “fancy” it up for lunch on Sunday. Awesome weekend :-) This looks awesome! Sweet & potatoes and biscuits is a combo I never thought of.


  9. #
    Kare @ Kitchen Treaty — August 13, 2012 @ 8:13 pm

    Panko AND sriracha on macaroni and cheese. We discovered this just a couple of days ago.

    And those sweet potato biscuits look so freaking amazing. Totally swooning.


  10. #
    Naomi(onefitfoodie) — August 13, 2012 @ 10:09 pm

    i told myself I couldnt come by your blog this week or next..obviously this was not true because I have to get my fix of food porn 10 days out from show…UGH so freakin delicious!!


  11. #
    Chris — August 14, 2012 @ 2:35 am

    This looks amazing and something the whole family would love. Can’t wait to give it a try. So glad to be in your blog and to meet great foodie bloggers like you! :-)

    Lots of yummy love :-)


  12. #
    Kelsey — August 14, 2012 @ 6:48 am

    I made these yesterday afternoon (I vegan-ized them by using cold coconut oil and almond milk which works wonderfully) with the intention of bringing some in for friends and next thing I knew…they were all gone! They were quite a hit and I’m making another batch this morning!


    • amy rude — September 20th, 2013 @ 3:22 pm

      did you use equal parts when you substituted?


  13. #
    Janice — August 14, 2012 @ 8:45 am

    Seriously mad at you right now. I just threw out some leftover baked sweet potato on Sunday. Definitely would have had enough to make these bisquits if only you had posted this a day earlier!!!


  14. #
    betsy — August 14, 2012 @ 9:00 am

    I wonder what they would taste like if you substituted pumpkin for the sweet potato- I can’t wait for Fall foods!!!


  15. #
    Kathi — August 14, 2012 @ 9:04 am

    Hi, what does 3.5 ounces of sweet potato measure out to when you are using measuring cups, approximately? I do not have a scale but would love to make these biscuits…


    • Lill — April 4th, 2013 @ 8:56 am

      I think you can use your measuring cup for liquids,it would have ounces on there.


  16. #
    tanya — August 14, 2012 @ 9:20 am

    Ironically- I just had a weekend holiday at a mountain home, where we all had wine out of coffee mugs. Somehow, it adds to the holiday mood. :) I don’t like poached eggs, especially the yolk- but the photographs make me want to have some!


  17. #
    Colette — August 14, 2012 @ 9:57 am

    McDonald’s is DONE!


  18. #
    Stacy — August 14, 2012 @ 10:53 am

    These look AMAZING! I can’t wait to make them!


  19. #
    Squash Blossom Babies — August 14, 2012 @ 2:41 pm

    Amazing!!! I can’t wait to try this!


  20. #
    Nicola — August 14, 2012 @ 9:34 pm

    Late note required this morning for my 7 yr old as I could not tear my eyes away from the screen on a chilly Sydney winter’s day.


  21. #
    Linda B — August 14, 2012 @ 10:33 pm

    This is a biscuit worth making!
    I love your sense of humor, you are my current food crush…


  22. #
    Bonnie — August 15, 2012 @ 9:57 am

    I hurried to the kitchen yesterday morn to make these soon as the email hit my inbox. Substituted buttermilk because it was what I had. Delicious!! Huge hit with the fam. Thanks!!


  23. #
    Rachel — August 15, 2012 @ 11:30 am

    This is breakfast HEAVEN! Love it.


  24. #
    Jenny @ BAKE — August 16, 2012 @ 11:42 am

    wow these look incredible!


  25. #
    Tracy — August 19, 2012 @ 12:07 pm

    I am so totally making these. I’m so ready for fall!


  26. #
    Marc — August 23, 2012 @ 12:41 pm

    Looks amazing. And beautiful pasentry! Do you think they could be made with quinoa or rice flower, instead of a wheat based flour?


  27. #
    Katie @ Oh Shine On — August 26, 2012 @ 4:10 pm

    Totally diggin’ these tater biscuits.


  28. #
    Michelle McGuckin — September 13, 2012 @ 10:05 pm

    These look amazing!!! Thanks for sharing.


  29. #
    Jamie — September 24, 2012 @ 12:47 pm

    how do you think these biscuits would be using buttermilk instead of regular milk?


  30. #
    Paige — February 14, 2013 @ 12:33 am

    I am vegan and g-free what can I use in place of butter, flour, sugar and milk.


  31. #
    Beth — March 30, 2013 @ 10:17 am

    Made these for breakfast this morning. They were a major hit! Excellent! Thanks for sharing.


  32. #
    Kelley Cid — April 21, 2013 @ 2:23 am

    The introduction of the baking of processed cereals including the creation of flour provided a more reliable source of food. Egyptian sailors carried a flat, brittle loaf of millet bread called dhourra cake, while the Romans had a biscuit called buccellum.’

    Most up-to-date article content on our blog


  33. #
    jill — June 28, 2013 @ 11:21 pm

    Do you know how many calories are in each of these little gems?


  34. #
    Diana — July 11, 2013 @ 9:16 pm

    These are fantastic! I made them as a substitute for an English muffin in an Eggs Benedict, and it was fabulous! Gave a different, and delicious, twist to my breakfast. Love all of your recipes!


  35. #
    Sarah — July 12, 2013 @ 12:43 am

    I love it when cookies turn out so pretty. These sweet potato biscuits are so delicate and dainty! Gorgeous for breakfast! I had featured u in the post of Top 7 Best Biscuits from Scratch on AllFreshRecipes, pay close attention to ur more fabulous recipes!


  36. #
    amy rude — September 20, 2013 @ 10:16 am

    How many sweet potatoes does it take for the recipe?


    • Jessica — September 20th, 2013 @ 12:57 pm

      that totally depends because all potatoes are different – depending on the size it could be 1/2 of one or 2 full ones.


  37. #
    De — October 5, 2014 @ 12:28 am

    I just made these tonight for a friend who has been begging me to make her sweet potato biscuits. They turned out great! I used 1% milk and an entire sweet potato. Delicious. Thank you so much! Just might make more tomorrow :)


  38. #
    Isabelle — September 10, 2015 @ 3:22 pm

    I’ve never commented before despite being a longtime fan who tried many recipes on this blog, but on this recipe I must. I have made these biscuits more time than I can count, and they always come out perfect! I’m not even that good at baking! I’ve tried with the potato mashed more or less smoothly, ran out of butter halfway one time, another time discovered I had no baking powder and doubled the baking soda…whatever! These buns are always amazing! They are often eaten straight out of the oven and definitely not just for breakfast. Plus they come together so fast. They also succeeded in impressing my mother :D. Thank you so much for this favorite recipe!



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