Last week I shared a fantastic recipe for Thanksgiving: Turkey Meatloaf. Although Turkey Day is behind us, the end-of-year holidays are coming up, which means it’s time to start thinking about which dishes to include in your meal(s).

I just tried a new recipe I found for sweet potato biscuits. They are perfect for the season and could quite possibly be a fantastic addition to your holiday gathering(s).

Sweet Potato Biscuits Recipe

I originally found this recipe on Epicurious. Make sure you see my Chef’s Notes below before you start cooking, too.


  • 1 large red-skinned sweet potato (yam; about 1 ¼ pounds), pierced with fork
  • 1 1/3 cups gluten-free flour, plus additional
  • 2/3 cup yellow cornmeal
  • 1 Tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup buttermilk
  • 1/4 cup Grade B maple syrup
  • 1/2 cup pecans, toasted & chopped


Preheat oven to 425°F. Line baking sheet with parchment. Microwave potato until tender, about 6 minutes per side. Halve; scoop out 1 cup flesh. Cool. Blend 1 1/3 cups flour and next 3 ingredients in processor. Add butter; pulse to coarse meal. Add potato, buttermilk, and syrup. Process to blend. Add nuts; pulse to blend.

Sprinkle dough with flour. Pat into 8 1/2-inch square. Cut into 16 biscuits. Transfer to baking sheet. Bake until tester inserted into center comes out clean, 18 to 22 minutes.

Chef’s Notes

  1. This sweet potato biscuits recipe is fantastic with pumpkin, too!

    This sweet potato biscuits recipe is fantastic with pumpkin, too!

    The second time I made these, I tried substituting pumpkin purée for the cooked sweet potato and it turns out both are equally good!

  2. For best results, add 1/2 teaspoon of xanthum gum along with the gluten-free flour of your choice, unless you are using a gluten-free all-purpose mix.
  3. You can make the biscuits gluten-free as indicated OR substitute regular wheat-based all-purpose flour for a more traditional texture.

Download and print the recipe here.

What are your favorite holiday dishes? Will these sweet potato biscuits be on your menu this year?

Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: for more info.