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.

Mini Sweet Potato Biscuits with Whipped Maple Butter

Name: Mini Sweet Potato Biscuits with Whipped Maple Butter
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: Southern-Inspired
Ingredients: 1 cup cooked and mashed sweet potato; 2 cups all-purpose flour (or gluten-free 1:1 substitute); 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon sea salt; 1 tablespoon brown sugar or coconut sugar; 1/2 teaspoon cinnamon; 1/2 cup cold unsalted butter, cubed; 2/3 cup buttermilk (or milk + 1 teaspoon vinegar alternative); 1/2 cup unsalted butter, softened; 2 tablespoons pure maple syrup; 1 tablespoon powdered sugar; pinch of sea salt

Mini Sweet Potato Biscuits with Whipped Maple Butter

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Author: Caitlin
Total Time: 34 minutes
Yield: Approximately 12 - 18 mini biscuits 1x
Diet: Gluten Free

Description

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.

Ingredients

Scale

BISCUITS

1 cup cooked and mashed sweet potato
2 cups all-purpose flour (or gluten-free 1:1 substitute)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 tablespoon brown sugar or coconut sugar
1/2 teaspoon cinnamon
1/2 cup cold unsalted butter, cubed
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

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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.