Easy Sweet Potato Breakfast Biscuits
These sweet potato breakfast biscuits are the perfect cozy fall breakfast, snack, or side dish. What I love about this Breakfast is that they’re made with simple ingredients, get extra protein from Greek yogurt, and have a subtle sweetness from maple syrup and sweet potato.
They’re soft, tender, and lightly spiced with cinnamon, making them perfect alongside scrambled eggs for breakfast or served with a cozy dinner. And since they freeze so well, I love making a batch to have on hand for busy mornings.
If you like these biscuits, you should try my Egg Muffins with Cottage Cheese, Blueberry Chia Jam, or Applesauce Baked Oatmeal.
Why You Will Love These Biscuits
Easy to Make
You only need one bowl and a handful of simple ingredients to make these homemade biscuits.
Protein-Packed
Plain Greek yogurt adds protein while helping keep the biscuits soft and tender.
Perfect for Fall
Sweet potato, maple syrup, and cinnamon give these biscuits cozy fall flavor without making them overly sweet.
Freezer-Friendly
Make a batch now and freeze them for an easy breakfast or snack whenever you need one.
Ingredients
- Self-rising all-purpose flour – Gives the biscuits structure and helps keep the recipe simple. If using regular all-purpose flour, see the substitution below.
- Baking powder – Helps the biscuits rise and gives them a lighter texture.
- Salt – Balances the sweetness and enhances the other flavors.
- Cinnamon – Adds warm, cozy fall flavor.
- Plain Greek yogurt – Adds protein and moisture while helping create a tender biscuit.
- Mashed sweet potato – Adds natural sweetness, moisture, and plenty of fall flavor.
- Butter – Adds richness and helps create a tender texture.
- Maple syrup – Adds a subtle maple sweetness that pairs perfectly with the sweet potato.
- Egg – Used as an egg wash to give the biscuits a beautiful golden-brown top.
Substitutions and Variations
Can I use regular all-purpose flour?
Yes! If you don't have self-rising flour, use all-purpose flour and increase the baking powder as needed. Since this recipe already includes baking powder, be sure to adjust the amount based on the flour you're using.
Can I use pumpkin instead of sweet potato?
You can, although the texture and flavor will be slightly different. Make sure your pumpkin puree is fairly thick and not watery.
Can I make these savory?
Absolutely. Skip or reduce the maple syrup and cinnamon and add herbs such as rosemary, sage, or thyme for a savory version.
Can I use dairy-free yogurt?
A thick, plain dairy-free yogurt can work, although the texture and protein content may vary depending on the brand.
Instructions
- Mix the wet ingredients: In a large bowl, combine the Greek yogurt, cooled mashed sweet potato, melted butter, and maple syrup.
- Mix the dry ingredients: In another bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Make the dough: Gently stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Shape the biscuits: Turn the dough onto a lightly floured surface and gently pat it into a circle about 1 inch thick.
- Cut the biscuits: Use a biscuit cutter or mason jar to cut out the biscuits. Place them on the prepared baking sheet with a little space between each one.
- Add the egg wash: Brush the tops of the biscuits with the beaten egg.
- Bake: Bake for about 25 minutes, or until the biscuits are golden brown on top.
- Cool and serve: Let the biscuits cool slightly before serving.
Tips and Notes
- Don't overmix: The key to tender biscuits is gently mixing the dough just until the ingredients come together.
- Cool your sweet potato: Make sure the mashed sweet potato has cooled before adding it to the dough.
- Don't add too much flour: The dough should be soft and slightly sticky. Adding too much flour can make the biscuits dense.
- Use a sharp cutter: Press the biscuit cutter straight down rather than twisting it to help the biscuits rise.
- Make them ahead: These are great to make ahead and keep in the freezer for quick breakfasts and snacks.
- Homemade sweet potato: You can bake or microwave a sweet potato, then scoop out and mash the flesh. Let it cool completely before using.
Recipe FAQs
Are sweet potato biscuits sweet?
These have a subtle sweetness from the sweet potato and maple syrup rather than tasting like a dessert biscuit. The cinnamon adds a warm flavor that makes them especially good for fall.
How do I make these biscuits more protein-packed?
Greek yogurt is what gives these biscuits their protein boost. For even more protein, serve them alongside eggs, Greek yogurt, cottage cheese, or another high-protein breakfast.
Can I freeze sweet potato biscuits?
Yes! These biscuits freeze really well. Let the baked biscuits cool completely, then place them in an airtight freezer bag or container.
How do I reheat frozen biscuits?
You can thaw them overnight in the refrigerator or reheat them directly from frozen in the oven or toaster oven until warmed through.
Storage and Reheating Instructions
Storage:
Store cooled biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing:
Let the biscuits cool completely, then place them in an airtight freezer bag. Freeze for up to 3 months.
Reheating:
Warm refrigerated biscuits in the microwave for 15–20 seconds or in a 350°F oven until heated through. Frozen biscuits can be reheated directly in the oven or toaster oven.
Tips:
For the best texture, avoid overheating them, which can dry out the biscuits.
I hope you are Over the Spoon for this recipe!
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Sweet Potato Breakfast Biscuits
Ingredients
- 2 cups self-rising all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- 1 cup plain Greek yogurt
- 1 ½ cups mashed sweet potato cooled
- 2 tablespoon butter melted
- 1 tablespoon maple syrup
- 1 egg beaten, for egg wash
Instructions
- Preheat oven: Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
- Mix wet ingredients: In a large bowl, combine the Greek yogurt, cooled mashed sweet potato, melted butter, and maple syrup.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Make the dough: Gently stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Shape the biscuits: Turn the dough onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Use a biscuit cutter or mason jar to cut out the biscuits.
- Add egg wash: Place the biscuits on the prepared baking sheet and brush the tops with the beaten egg.
- Bake: Bake for about 25 minutes, or until the biscuits are golden brown on top.
- Cool: Let cool slightly before serving.
