These Cinnamon Sugar Sweet Potato Biscuits served with cinnamon sugar butter are super fluffy with deliciously light and flaky layers. They are the perfect addition to any meal, or to complete a hearty breakfast.

If you're looking for the perfect carb to complement your dinner, then you have to check out the Cheesy Garlic Naan Bread and these Sweet Honey Cornbread Muffins.

A spoonful of cinnamon sugar butter being poured over two Sweet Potato Biscuits

I bet you have not had biscuits like these! Cinnamon Sugar Sweet Potato Biscuits are a delicious way to use up leftover sweet potatoes.

Jump to:

Why we love this recipe
Ingredients for Cinnamon Sugar Sweet Potato Biscuits
Tips for the Perfect Cinnamon Sugar Sweet Potato Biscuits
Why did my biscuits not rise?
Why are my biscuits tough?
What to serve with Cinnamon Sugar Sweet Potato biscuits:
How do I store leftovers?
Mr. Sticks Cinnamon Sugar Butter:
📖 Recipe

Why we love this recipe

This savory, sweet side dish is perfect for the holidays, but thanks to the versatility of sweet potatoes, it works for any time of the year.

In order to maximize the yum factor, slather the biscuits with a quick cinnamon sugar butter. Then you will have pure bliss with every bite!

Ingredients for Cinnamon Sugar Sweet Potato Biscuits

Mashed Sweet Potatoes - Adding cooked sweet potatoes gives these biscuits a moist, flavorful texture and a beautiful golden color.
Whole Milk - The fat and sugar from milk improves the consistency of the dough and provides a crisp crust.
All Purpose Flour - The key ingredient in biscuits.
Baking Powder - Assists in the dough rising.
Cinnamon Sugar Mixture - I used the Mr. Sticks brand for an amazing, easy, and welcome touch of sweetness.
Unsalted Butter - For the Cinnamon Sugar Butter topping.

Overhead view of uncooked Sweet Potato biscuits.

Overhead view of cooked Sweet Potato Biscuits in a skillet.

Tips for the Perfect Cinnamon Sugar Sweet Potato Biscuits

Save time by microwaving sweet potatoes instead of roasting them.
If you are cooking the sweet potatoes, it is better if they're slightly overcooked because they will be super soft and easier to mash. Cook them slightly longer in order to prevent starchy chunks in the biscuits.
Want extra flaky sweet potato biscuits? Use cold butter because steam is released in those pockets during baking, which helps create flaky layers. The colder, the better!
Include additional flour to the dough if it gets too sticky.
Save time by precooking biscuits. Freeze them for up to 3 weeks. Then when you are ready to serve, you just need to reheat and add the cinnamon sugar butter topping.

Close up view of a sliced biscuit on a white plate.

Why did my biscuits not rise?

There is a good chance your oven was not hot enough. I suggest preheating the oven to 425 degrees but your oven may require a higher temperature. High heat produces steam which allows the sweet potato biscuits to rise.

Also, during the preparation process, try not to twist the biscuit cutter or glass because it will misshape the edges of the biscuit and prevent them from rising.

Why are my biscuits tough?

Overmixing will result in tough biscuits. Do not overwork or knead the dough. Stop once the ingredients have been combined.

Only fold the dough over 3-4 times when creating the layers. If you fold too many, the dough will be overworked and can become tough.

What to serve with Cinnamon Sugar Sweet Potato biscuits:

What does not go with hot biscuits? Enjoy them at any time. I could eat one as a snack or as a side to a hearty meal. But my favorite choice, would be as a breakfast sandwich.

Imagine these tender sweet potato biscuits drizzled in cinnamon butter, then sliced in half and filled with bacon, sausage, egg and cheese. What a decadent way to start your day!

Two bacon, sausage, egg and cheese biscuits plated.

How do I store leftovers?

Before storing the biscuits, make sure they are completely cooled. They last at room temperature for up to 3 days. If desired, place them in an air tight container in the refrigerator, and heat in the microwave before serving. Biscuits can also last 2-3 months in the freezer when sealed in a freezer bag.

Mr. Sticks Cinnamon Sugar Butter:

The amazing thing about this breakfast seasoning is how easy it is to use! It is a delicious blend of cinnamon and sugar. Add it to melted butter, and drizzle it all over these sweet potato biscuits. It is a superb and tasty added touch!

Tap here to order your seasoning now!

📖 Recipe

Cinnamon Sugar Sweet Potato Biscuits

Print Recipe Save Rate Recipe

Prep Time: 10

Cook Time: 15

Total Time: 10

Course: Breakfast and Brunch

Cuisine: American

Keyword: biscuits, sweet potatoes

Servings: biscuits

Calories: 225kcal

Author: Tamara J.

Ingredients

1 cup Mashed sweet potato about 2 medium or 1 large sweet potato
⅓ cup Whole milk 2 tablespoons for mashed sweet potatoes
1 ½ cup All purpose flour
1 tablespoon Baking powder
2 tablespoons Cinnamon Sugar mixture Mr. Sticks brand used here
1 teaspoon Salt
6 tablespoons Unsalted butter ice cold (place in freezer for 20-30 minutes)

Cinnamon Sugar Butter for topping

2 tablespoons Unsalted butter melted
1 tablespoon Cinnamon sugar mixture

Instructions

Preheat the oven to 425 degrees. Butter a large cast iron skillet, or baking sheet.
Cook the sweet potatoes until they are soft. Add two tablespoons of the milk, and mash them up until they are smooth. Measure out one cup, set them aside to cool.
While the sweet potatoes are cooling, add the flour, baking powder, cinnamon sugar mixture, and salt to a stand mixer. Use the whisk attachment and mix on low for about a minute, until everything is just combined, (or use a whisk or electric hand mixer).
Use a box grater to grate the ice cold butter, add it into the flour mixture. Use a pastry cutter to cut it into the mixture until it is combined (or use your hands if you do not own a pastry cutter). It will be "meal like" with pieces of butter throughout.
Transfer the mixture to a large bowl, and add the mashed sweet potatoes. Then add in the rest of the milk, and gently fold it all together until it is combined and a soft/semi sticky dough is formed.
Sprinkle some flour out onto a clean work surface, and transfer the dough out onto it. Work the dough with your hands, flattening it out to about ½ inch thick, and folding it over onto itself. Do this 3 times.
Then pat the dough out flat, about ¾" thick. Use a 2 ½ inch biscuit cutter, or glass to cut out the biscuits out of the dough. Gather the scraps together and pat them out flat to cut out the remaining dough.
Add the biscuits to the buttered cast iron skillet or baking sheet. Bake for 12-15 minutes, until they are golden brown and cooked through.
Serve with cinnamon sugar butter.