I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.
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Warm, flaky mini biscuits with a hint of sweet potato and cinnamon always bring a touch of Southern comfort to the table. These bite-sized Mini Sweet Potato Biscuits with Whipped Maple Butter pair beautifully with a generous swipe of maple butter, making them perfect for holiday menus, brunch boards, or simply enjoying on a slow weekend morning.
WHAT TO EXPECT IN THIS POST
Why You’ll Love This Recipe
Ingredients
Equipment
Step-By-Step Instructions
Make-Ahead & Storage Tips
Frequently Asked Questions
Hosting Tips
Other Recipes You’ll Love
Recipe Card
WHY YOU’LL LOVE THIS RECIPE
Sweet potato biscuits have a way of turning an ordinary meal into something special, and the miniature version is even more charming (and perfect for entertaining). They’re soft, perfectly sweet, and incredibly simple to pull together. Whether you’re hosting a brunch, prepping for Thanksgiving, or stocking your freezer with make-ahead favorites, these biscuits are a recipe you’ll return to again and again.
Cook & Mash the Sweet Potato : (Roast) Roast at 400°F until soft, then scoop and mash until smooth. Allow to cool completely so it doesn’t melt the butter in the dough. (Boil) Peel and cube sweet potato, then add to boiling water and cook until fork tender. Drain, and whip until smooth using a hand mixer or stand mixer.
Mix the Dry Ingredients : Whisk together flour, baking powder, baking soda, salt, brown sugar, and cinnamon.
Cut in the Butter : Using a pastry cutter or fingertips, work in cold butter until the mixture forms pea-sized crumbs.
Combine Wet + Dry : Stir in mashed sweet potato and buttermilk until the dough just comes together. It should look shaggy.
Shape & Bake : Pat dough into a 1-inch round, cut into mini biscuits, and bake at 12–14 minutes until puffed and golden.
Make the Whipped Maple Butter : Beat softened butter with maple syrup, powdered sugar, and salt until light and fluffy.
Serve : Enjoy warm biscuits with a small dollop of maple butter.
MAKE-AHEAD & STORAGE TIPS
MAKE AHEAD TIPS
Freeze the Dough : Cut and freeze biscuits up to 1 week in advance. Bake from frozen, adding 2 – 3 minutes.
Make the Maple Butter Ahead : Prepares beautifully 2 – 3 days ahead. Refrigerate and bring to room temperature before serving.
STORAGE TIPS
Store leftover biscuits in an airtight container for up to 2 days. Reheat at 275°F for 5 minutes.
Freeze baked biscuits for up to 2 months; thaw and warm before serving.
Refrigerate maple butter for up to 1 week.
FREQUENTLY ASKED QUESTIONS
Can I used canned sweet potato puree?
Yes, just make sure it’s 100% sweet potato with no added sugar / ingredients. The flavor will be slightly less rich than if you cook and mash yourself.
Can I make these gluten-free?
Absolutely. A gluten-free 1:1 flour blend works beautifully. The texture may be slightly more tender, but still delicious.
Can I make larger biscuits instead of minis?
Yes. Cut into 2 – 2 1/2 inch rounds and bake for 15 – 18 minutes.
Can the maple butter be doubled?
Certainly. It keeps well and is wonderful on pancakes, waffles, or toast.
HOSTING TIPS
Serve these biscuits as part of a warm bread basket with multiple compound butters – maple, cinnamon-honey, and savory herb butter. Small touches like these always impress your guests, and makes them feel thought about.
Warm, tender mini sweet potato biscuits topped with whipped maple butter – the perfect balance of cozy, Southern-inspired flavor and effortless hosting. Ideal for brunch, holiday menus, or small-bite entertaining.
2/3 cup buttermilk (or milk + 1 teaspoon vinegar alternative)
WHIPPED MAPLE BUTTER
1/2 cup unsalted butter, softened
2 tablespoons pure maple syrup
1 tablespoon powdered sugar
pinch of sea salt
Instructions
Roast & Mash the Sweet Potato : (Roast) Roast at 400°F until soft, then scoop and mash until smooth. Allow to cool completely so it doesn’t melt the butter in the dough. (Boil) Peel and cube sweet potato, then add to boiling water and cook until fork tender. Drain, and whip until smooth using a hand mixer or stand mixer.
Mix the Dry Ingredients : Whisk together flour, baking powder, baking soda, salt, brown sugar, and cinnamon.
Cut in the Butter : Using a pastry cutter or fingertips, work in cold butter until the mixture forms pea-sized crumbs.
Combine Wet + Dry : Stir in mashed sweet potato and buttermilk until the dough just comes together. It should look shaggy.
Shape & Bake : Pat dough into a 1-inch round, cut into mini biscuits, and bake at 12–14 minutes until puffed and golden.
Make the Whipped Maple Butter : Beat softened butter with maple syrup, powdered sugar, and salt until light and fluffy.
Serve : Enjoy warm biscuits with a small dollop of maple butter.
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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