I love making sweet potato swim biscuits because they’re so warm and comforting. These biscuits are a fantastic way to use sweet potatoes, creating a cozy treat perfect for any day.
This recipe tackles dryness and blandness in sweet potato biscuits, providing clear guidance for texture, baking time, and flavor consistency throughout the process.
I’ve faced my share of challenges, like figuring out how to get the biscuits to be soft yet firm enough to hold their shape. It feels so good when they come out golden brown and smell amazing, even if they don’t always look picture-perfect.
This recipe works because it’s super simple and forgiving. In just about an hour, you can serve up a batch that’s moist and fluffy, great for any occasion or just a busy weeknight treat.
If you need a little something to go with these biscuits, check out my Strawberry Biscuits. They’re a lovely addition to any meal!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of all-purpose flour in the ingredient list.
- The recipe contains butter and milk, so it is unsuitable for vegan diets.
- This recipe does not meet keto or low-carb diets because of the sweet potatoes and brown sugar included.
- The recipe is vegetarian as it contains no meat or animal-derived gelatin.
- The recipe is not nut-free because it contains chopped pecans or walnuts as an ingredient.
Why You Will Love This Recipe
- Rich and Earthy Flavor – The blend of cinnamon and nutmeg with sweet potato creates a warm, inviting taste that’s especially pleasing during fall. It’s a flavor that evokes nostalgia and makes each bite cozy.
- Light and Fluffy Texture – These biscuits have a wonderfully soft and airy interior, thanks to the buttermilk and baking powder. They puff up nicely in the oven, making them a delight to break apart and enjoy.
- Quick to Prepare – With just 10 minutes of prep time followed by a simple baking process, you can have warm biscuits ready in no time. Their ease makes them perfect for any occasion!
- Long-Lasting Freshness – These biscuits stay moist for days and can be stored easily, ensuring you can enjoy them over time without losing their appeal. Their staying power means fewer worries about quick consumption!
How to Make Sweet Potato Swim Biscuits
- Prep Time: 10 minutes
- Cool Time: N/A
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious Sweet Potato Butter Swim Biscuits that are moist and fluffy, perfect for any meal or snack.
Ingredients
Scale
- 2 ¾ cups (344 g) all-purpose flour
- 1 ½ cups (360 ml) whole milk
- 6 Tablespoons (80 g) light brown sugar
- 1 cup (245 g) drained canned yams
- ½ cup (113 g) melted unsalted butter
- 1 Tablespoon (14 g) baking powder
- 1 teaspoon (6 g) salt
- 1 teaspoon (2.6 g) cinnamon
- 1 teaspoon (2.1 g) nutmeg
- ¼ cup (57 g) melted unsalted butter
- ⅛ cup (42 g) honey
- 1 teaspoon (2.6 g) cinnamon
Instructions
- Step 1: Preheat Your Oven: Set the oven temperature to 350°F (175°C). This preheating ensures proper rising and baking of the biscuits.
- Step 2: Prepare the Dish: Pour ½ cup (113 g or ¼ stick) melted unsalted butter into a 9×9-inch baking dish to grease it thoroughly. Set aside.
- Step 3: Mix Dry Ingredients: In a large bowl, whisk together 2 ¾ cups all-purpose flour, 1 Tablespoon baking powder, 1 teaspoon salt, 1 teaspoon cinnamon, and 1 teaspoon nutmeg. This creates uniform leavening and spice distribution.
- Step 4: Blend Wet Ingredients: Stir in 1 ½ cups whole milk and 6 Tablespoons light brown sugar into the dry mixture until combined and sugar dissolves evenly.
- Step 5: Add Sweet Potatoes: Gently fold in 1 cup drained canned yams. Mix only until just combined so the batter remains somewhat lumpy; avoid overmixing to maintain light texture.
- Step 6: Transfer the Batter: Pour the batter evenly into the prepared baking dish. Use greased fingers to spread and press the dough smoothly without sticking.
- Step 7: Bake the Biscuits: Place the dish in the preheated oven. Bake for 25 minutes, then rotate the dish to ensure even baking and continue to bake for an additional 20 to 25 minutes. The biscuits are done when the top is golden brown.
- Step 8: Add the Glaze: While the biscuits bake, prepare the glaze by mixing ¼ cup melted unsalted butter, ⅛ cup honey, and 1 teaspoon cinnamon in a small bowl. Immediately after removing the biscuits from the oven, drizzle this glaze evenly over the top.
- Step 9: Cool and Serve: Let the biscuits cool in the baking dish until warm but no longer hot. Break apart to serve, enjoying the moist and fluffy texture.
Notes
- Room Temperature: Store biscuits in an airtight container at room temperature for up to 2 days to maintain moisture and flavor.
- Refrigeration: Keep in an airtight container in the refrigerator up to 7 days; warm slightly before serving.
- Freezing: Wrap biscuits individually with plastic wrap or aluminum foil and place in a freezer container. Freeze up to 3 months. Thaw at room temperature before reheating.
- If the dough feels too sticky, dust your hands with about 1 tablespoon of additional flour while handling.
- Rotate the baking dish halfway after the first 25 minutes if the biscuits brown unevenly for consistent coloring.
- Add an extra ¼ cup whole milk gradually if the batter appears dry to achieve a moist, somewhat lumpy texture before baking.
- For a richer sweet potato flavor, include ½ cup of mashed fresh sweet potato along with the canned yams.
- To prevent dense biscuits, avoid overmixing after adding the yams; mix just until the ingredients come together.
- Warm refrigerated biscuits gently in a 300°F (150°C) oven for 5–7 minutes or microwave for about 15 seconds until warmed through.
- Serve alongside a bowl of chili or hearty vegetable soup.
- Complement with a fresh garden salad or sautéed greens.
- Use the biscuits for breakfast sandwiches, sliders, or as part of a brunch spread with eggs and bacon.
- Top with maple syrup, a dollop of yogurt, or drizzle additional cinnamon honey butter glaze for extra flavor.
- Chopped pecans or walnuts toasted lightly can be added for crunch and depth (note: recipe is not nut-free).
- For dairy-free preference, substitute whole milk with unsweetened almond milk, maintaining the 1 ½ cups amount.
- Sweet potatoes used can be firm, unblemished canned yams that add natural moisture and sweetness.
- Use good-quality all-purpose flour fresh from storage to ensure proper structure.
- Light brown sugar provides caramel-like sweetness essential for the soft, chewy texture.
- Freshly ground cinnamon is recommended for a robust flavor over pre-ground varieties.
- Unsalted butter is advised for control over biscuit flavor in both dough and glaze.
Nutrition
- Serving Size: 1 biscuit
- Calories: 350
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Ingredient Notes
- Sweet potatoes: Look for firm, unblemished ones with vibrant skin. Their natural sweetness and moisture really boost the biscuit’s flavor and texture.
- All-purpose flour: A good quality all-purpose flour gives the biscuits structure. Make sure it’s fresh for the best results; store it in a cool, dry place.
- Brown sugar: Light brown sugar adds a rich, caramel-like sweetness and moisture. It’s key for that soft, chewy texture you’re aiming for.
- Baking powder: Choose a fresh baking powder to ensure proper rise. It helps create that light, fluffy interior in each biscuit.
- Cinnamon: Freshly ground cinnamon works best for a warm, spicy kick. Avoid pre-ground if possible; it loses its flavor over time.
- Nuts: Chopped pecans or walnuts add crunch and depth. Opt for lightly toasted nuts to enhance their flavor before mixing.
- Butter: Use unsalted butter for control over the biscuit’s flavor. Cold butter gives the biscuits a tender texture; don’t melt it!
- Maple syrup: A high-quality maple syrup enhances sweetness and adds a hint of complexity. Its unique flavor pairs beautifully with sweet potatoes.
- Milk: Whole milk provides creaminess. If you prefer dairy-free, almond milk works fine; just make sure it’s unsweetened for the right taste.
Recipe Tips
- If the dough is too sticky, lightly dust your hands with additional flour before handling, adding about 1 tablespoon as needed during mixing.
- When biscuits don’t brown evenly, rotate the dish halfway through baking for uniform color after the first 25 minutes.
- If the texture seems dry, add an extra ¼ cup of whole milk gradually until achieving a moist, lumpy batter consistency before baking.
- For a stronger sweet potato flavor, incorporate ½ cup of mashed sweet potato alongside the canned yams for richness.
- If the biscuits are too dense, ensure not to overmix after adding the yams; mix until just combined for optimal fluffiness.
Serving Suggestions
Serve with a bowl of chili or a hearty vegetable soup. Add a fresh garden salad or sautéed greens alongside.
Use to make breakfast sandwiches or biscuit-based sliders. Add to a brunch platter with eggs and bacon.
Top with maple syrup or a dollop of yogurt. Drizzle cinnamon honey butter for added sweetness and flavor.
Recipe variations
- You can use mashed fresh sweet potatoes instead of canned yams in the batter. Substitute 1 cup of cooked, drained, and mashed sweet potatoes for similar texture and flavor.
- Add ground ginger or cardamom at ½ teaspoon to the spice mix along with cinnamon and nutmeg for a subtly different warmth that complements the sweet potato base nicely.
- Either whole milk or buttermilk can be used in the recipe. If using buttermilk, expect a slight tang and tender crumb in your sweet potato swim biscuits.
- If doubling the recipe, use a 9×13-inch baking dish and bake for about 40 minutes in total, rotating halfway. This scale works well for larger gatherings or meal prep.
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How to Store?
To keep your sweet potato swim biscuits fresh and delicious, follow these storage tips:
Room Temperature: Place biscuits in an airtight container at room temperature up to 2 days to maintain moisture and flavor.
Refrigeration: Store in an airtight container in the refrigerator up to 7 days. Warm slightly before serving.
Freezing: Wrap biscuits individually in plastic wrap or aluminum foil. Store in a freezer container up to 3 months. Thaw at room temperature.
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If you enjoyed this Sweet Potato Swim Biscuits or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
