Sweet Potato Biscuits

with smokey, spicy cranberry jam

Vegetarian, Breakfast, Baking, Fall, Snack, Savory, Sweet


No need to burn yourself out on sweet potato pies and casseroles—do yourself a favor and try these sweet potato biscuits!


3 C (360 g) War Eagle Mill All Purpose Flour

2 Tbsp. Wholesome granulated sugar

1 Tbsp. Bob's Red Mill baking powder

1 tsp. kosher salt

4 Tbsp. Organic Valley unsalted butter, cold, cut in small pieces or grated on a cheese grater

1 C organic sweet potato puree from 1 large sweet potato

¼ C Organic Valley buttermilk

3 Tbsp. Organic Valley butter, melted Organic Valley unsalted butter, melted

Coarse salt and pepper


Step 1

To roast your sweet potatoes, preheat the oven to 425.

Step 2

Wash and poke holes all over your sweet potato with a fork.

Step 3

Roast for 45-60 minutes or until a fork inserts easy. Remove and allow to cool completely. The skin should peel right off using your hands.

Step 4

Using an Immersion blender, blend until smooth. Measure out 1 cup of puree.

Step 5

Preheat your oven to 450.

Step 6

In a large bowl, add your flour, sugar, baking powder, and salt. Stir to combine.

Step 7

Add your butter in, mix to combine.

Step 8

Add in your sweet potato puree as well as your buttermilk, mix until a dough forms.

Step 9

Lightly flour a workspace to roll out the dough.

Step 10

Remove all of your dough from the bowl and using extra flour as needed, knead the dough a couple of times to get it to come together. Using a floured rolling pin, roll dough out lengthwise. Fold like a letter, turn the dough 90 degrees and roll out again. Repeat this process 2-3 more times. This is what gives you layers in your biscuits.

Step 11

Using a round cutter, cut out biscuits. Don’t turn the cutter, that will hinder your biscuits from rising.

Step 12

Place on a baking sheet, close together. You should get about 8-9 biscuits. Brush the tops with melted butter and sprinkle with salt and pepper.

Step 13

Place in oven for 14-16 minutes or until the bottoms are slightly browned.


pairs perfectly with sweet potato biscuits


14 oz. Woodstock cranberry sauce

Juice & zest from 1 organic orange

1 tsp. Ponoma's Universal Pectin calcium water

1 ½ tsp. Frontier Co-Op Smoked Paprika

½ tsp. Frontier Co-Op Cinnamon

¼ tsp. Frontier Co-Op Ginger

¼ tsp. Frontier Co-Op Allspice

¼ tsp. Frontier Co-Op Cayenne

1 C Wholesome brown sugar

1 tsp. Ponoma's Universal Pectin


Step 1

In a small bowl, mix your smoked paprika, cinnamon, ginger, allspice, and cayenne together.

Step 2

In a saucepan, add your cranberry sauce, juice and zest from 1 orange, 1 t calcium water, and spices. Stir to combine. Bring to a boil.

Step 3

Mix your sugar and pectin together.

Step 4

Once boiling, add your sugar and pectin mixture. Stir vigorously for 1-2 minutes to dissolve pectin while mixture returns to a full boil. Remove from heat.

Step 5

Ladle into jars, wipe the rims clean, and place the lids on top. Allow to cool completely and place in refrigerator until ready to use.