Sugar-Crusted Sweet Potato Biscuits

READY IN: 25mins
Recipe by Joy1996

I got this recipe in 1996 from a Pillsbury cookbook - we love these!

Top Review by Angie in St. Charles

These were super easy to make! I used canned sweet potatoes since the recipe never said what to use specifically. I didn't use the entire can, but I think I will use all of them next time I make these. They tasted great with or without butter and the sugar on top gave a wonderful flavor. The biscuits spread a little thin but they were still wonderful. They were great with dinner but they would be good for breakfast too! Thanks for a unique recipe.

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Spray cookie sheet with Pam.
  3. In medium bowl combine flour, baking powder, salt and 2T.
  4. brown sugar; mix well.
  5. Using pastry blender or fork, cut in shortening until mixture is crumbly.
  6. In a small bowl combine milk, sweet potato and sour cream; blend well.
  7. Add to flour mixture all at once, stirring just til moistened.
  8. Drop 1/4c.
  9. dough at a time onto cookie sheet; sprinkle with remaining 2T.
  10. brown sugar.
  11. Bake for 15-20 minutes, or until peaks and bottoms of biscuits are golden brown.
  12. Remove from pan immediately.
  13. Note: Microwave a sweet potato until soft and then scoop out the 1/2 cup- simple!

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