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sweet potato biscuits on a plate with butter drizzled in honey

Easy Sweet Potato Biscuits

These Easy Sweet Potato Biscuits are homemade from scratch and are a healthy alternative to traditional rolls. These biscuits are made with Greek yogurt and with no shortening. Serve these with honey butter.
Course Breakfast, Side Dish
Cuisine American
Keyword healthy sweet potato biscuits, sweet potato biscuits
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 biscuits
Calories 155kcal


  • 2 cups all purpose flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sweetener or sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter Butter should be cold.
  • 1/4 cup plain non-fat Greek yogurt
  • 1/2 cup cooked mashed sweet potato The sweet potato should be chilled and not freshly cooked.
  • 1 egg
  • 1 tablespoon water

Optional Honey Butter

  • 4 teaspoons butter
  • 1 1/2 teaspoons honey



Air Fryer Instructions

Oven Instructions

Optional Honey Butter

  • Combine the butter and honey and mix. Add more or less if you wish. In general, the rule of thumb is 1/3 of the amount of honey to the amount of butter used.



  • If you've ever eaten at Popeyes Chicken, these biscuits remind me of the texture of those and is a large part of the inspiration for this recipe!
  • All of your ingredients should be cold. You don't want to use a fresh, warm sweet potato. 
  • Make sure your butter is cold. You don't want the butter to fully mix into the flour. That way it forms flakes in the dough, which will help add layers to the biscuits.
  • If you don't want to use Greek yogurt, you can use butter.
  • I prefer the results of the air fryer vs baking these biscuits. The biscuits turned a beautiful golden color on top using the air fryer. There's also less risk of burning the bottom of the biscuits in the air fryer. When using the oven you have to watch closely and time it just right so that you don't burn the bottom of the biscuits.
  • You don't want to overmix the dough. If you overmix the dough, gluten from the flour will develop which results in biscuits that are tough and hard. This may take some practice and getting used to.
  • Use a light and gentle touch while mixing. You want to try to handle it as little as possible. The more you handle it, the more the biscuits will shrink. I'm more concerned with the flavor of the biscuits than I am the size. If you are focused on size, be sure to keep this in mind.
  • If your biscuits shrink or turn out tough and hard, you likely over-mixed the dough and released too much gluten.
  • An egg wash is used to get a deep brown color. You can omit it if you wish.
  • A lot of recipes use self-rising flour. This recipe is designed to be easy using common ingredients found at home. Use it if you wish. You won't need salt and baking powder.


Serving: 1biscuit | Calories: 155kcal | Carbohydrates: 25g | Protein: 6g | Fat: 3g