These have such a great cheddar, herb, and garlic flavor and really can be served with chili, or any meats, and are perfect even with an outdoor barbecue.
I love the hint of sweetness in these and the tender texture with the addition of cheddar that keeps them moist inside and not dry.
Although a drop biscuit and super easy, I prefer to bake them in muffin tins or even for appetizers into mini muffin tins.
Leftover sweet potatoes mashed are perfect for these and in a pinch, you can even microwave one and mash it with a fork just to make this faster.
Butter them, eat them plain or they're even great adding some cranberry sauce with leftover turkey from thanksgiving to make a biscuit sandwich.
Our family just loves homemade biscuits big yeast rolls. pizza dough, Italian Ciabatta bread, and fried dough.
Scroll down and print off the recipe, it's a keeper for sure.
Step by Step Sweet Potato Cheddar Garlic Biscuits
- prepare a baking sheet and preheat the oven to 430 degrees
- make the sweet potatoes by microwaving, boiling and then mash or put through a food processor
- add all dry ingredients into a big bowl mix together then cut in the butter
- add the cheese
- moisten with milk
- drop by tablespoons on the baking sheet and bake for 12 minutes
Tips:
- Potatoes can be microwaved or boiled or they can even be stored bought pre-cooked and already mashed or used canned yams just make sure they are cool when you add them
- do not overmix the dough just moisten
- Try and serve warm if possible, these can be reheated in foil on low heat just for a few minutes
- The biscuits freeze well if you want to make them ahead of time just wrap in foil and reheat in the oven
Serving Ideas
- spread with butter while warming of cinnamon butter
- split open and add cranberry sauce, turkey, and a slice of cheddar
- fill with chicken salad, egg salad, or ham salad
- use as breakfast biscuits adding scrambled eggs inside
- serve with any meats for dinner
- biscuits go terrific with chili and soups
Ingredients You Will Need for Potato Roll Recipe
- buttermilk or whole milk
- brown sugar
- salt
- sweet potatoes mashed
- butter
- dried herbs
- granulated garlic powder
- flour
- sharp shredded cheddar
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More Sweet Potato Recipes
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Sweet Potato Gnocchi
Amaretto Sweet Potatoes
Sweet Potato Soup
Glazed Sweet Potatoes
Twice Bake Sweet Potatoes
Sweet Potato Biscuit Lovers
Our recipe is a delicious little biscuit and great with any meal you make from chili, soup or a quick fix on Thanksgiving for that special quick bread.
They go great with meatloaf, fried chicken, and Turkey, so don't think it's just a holiday roll, oh and by the way, they even freeze well.
Sweet Potato Cheddar Garlic Biscuits
Yield: 12
Prep time: 10 MinCook time: 12 MinTotal time: 22 Min
Easy-to-make sweet potato garlic biscuits are soft cheddar biscuits with a hint of sweetness and herbs.
Ingredients
- 1 cup cooked sweet potatoes mashed (homemade, leftovers or premade storebought)
- 2 tablespoons brown sugar
- 2 1/4 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon dried Italian herbs (oregano, basil, parsley)
- 1 teaspoon granulated garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 tablespoons cold butter, diced
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons Parmesan cheese
- 2/3 cup buttermilk or whole milk
Instructions
- Preheat the oven to 430 degrees
- Prepare a baking sheet either oil spray or lined with parchment paper.
- Make the sweet potatoes or used cooked canned or premade from the store.
- Note: if making fresh, mash or put it through a food processor and make sure they are cool.
- Place all the dry ingredients in a medium-sized bowl.
- Add the butter and using a pastry blender or fork mix the butter in until it resembles coarse-looking flour (as you would making pie crust).
- Mix in the cheese, stir in the milk and potatoes, and gently mix until blended and evenly moisten be careful, not over-mix this dough.
- Drop by large spoonfuls onto the baking sheet or bake them in a muffin tin or even for appetizers into mini muffins tins
- Bake in the preheated oven at 430 until the edges start to brown around 12 to 14 minutes.
Notes
Tips:
- Potatoes can be microwaved or boiled or they can even be stored bought pre-cooked and already mashed or used canned yams
- do not overmix the dough just moisten
- Try and serve warm if possible, these can be reheated in foil on low heat just for a few minutes
- The biscuits freeze well if you want to make them ahead of time just wrap in foil and reheat in the oven
Serving Ideas
- spread with butter while warming of cinnamon butter
- split open and add cranberry sauce, turkey, and a slice of cheddar
- fill with chicken salad, egg salad, or ham salad
- use as breakfast biscuits adding scrambled eggs inside
- serve with any meats for dinner
- biscuits go terrific with chili and soups
Nutrition Facts
Calories
204.46Fat (grams)
9.78Sat. Fat (grams)
5.84Carbs (grams)
23.59Fiber (grams)
1.07Net carbs
22.5Sugar (grams)
3.17Protein (grams)
5.65Sodium (milligrams)
477.82Cholesterol (grams)
26.67
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The garlic and cheddar just makes these delicious sweet potato biscuits pop! Can't wait to dig in.
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