Dessert

Sweet Potato Biscuits with Whipped Brown Butter Recipe

ByHailey Reed December 14, 2025December 14, 2025

Introduction

These Sweet Potato Biscuits with Whipped Brown Butter offer a delicious twist on classic biscuits, combining the natural sweetness of sweet potatoes with a tender, flaky texture. Paired with rich, nutty whipped brown butter, they make a perfect treat for breakfast or any time of day.

The image shows a breakfast sandwich on a round wooden plate. The sandwich has three layers: the bottom layer is a golden biscuit with a slightly crumbly texture, the middle layer is a piece of cooked ham with a pinkish color and charred edges, and the top layer is a sunny-side-up egg with a bright yellow yolk and white edges with black pepper sprinkled on top. Next to the sandwich, the top half of the biscuit is placed upright. In the background, there is a white bowl with blue marbling filled with a light creamy spread, and a clear glass with orange juice. The entire setup is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/2 cups All-Purpose Flour
4 tablespoons Brown Sugar
5 teaspoons Baking Powder
1 teaspoon Baking Soda
3/4 cup Salted Butter (very cold, for dough)
2/3 cup Buttermilk
1 1/2 cups Sweet Potato Purée
1 cup Salted Butter (for brown butter)
2 packages Sweet Potato (for steaming and purée)

Instructions

Step 1: Check the package instructions for microwave steaming the sweet potatoes. Add two extra minutes to the recommended time and steam until very soft.
Step 2: When the sweet potatoes are cool enough to handle, place them in a food processor and puree until completely smooth, like baby food. Chill the purée in the fridge.
Step 3: Preheat your oven to 425°F (220°C).
Step 4: In a large bowl, combine the flour, brown sugar, baking powder, and baking soda.
Step 5: Using a pastry cutter or two knives, cut the cold butter into the dry ingredients until the mixture resembles coarse meal with pea-sized bits of butter. Chill the bowl in the fridge or freezer for a few minutes.
Step 6: Mix the buttermilk and sweet potato purée together. Stir this into the flour mixture gently, being careful not to over-mix.
Step 7: Turn the dough onto a floured surface and knead lightly until just combined with a slightly lumpy texture. Add flour in small amounts if too sticky. Chill the dough for 5 minutes.
Step 8: Roll the dough out to about 1 inch thick on a lightly floured surface.
Step 9: Cut biscuits with a 3-inch cutter without twisting to avoid pinching edges. Gather scraps, re-roll, and repeat.
Step 10: Place biscuits close together in a buttered cake pan. Chill for 5-10 minutes, then brush with 1 tablespoon melted butter.
Step 11: Bake for 20-25 minutes until golden brown.
Step 12: Meanwhile, melt 1 cup of salted butter in a saucepan over medium-high heat. Let it brown until nutty and aromatic, then remove from heat.
Step 13: Transfer the brown butter to a heat-safe container and chill overnight until hardened.
Step 14: Once hardened, soften the brown butter and whip it in a stand mixer on medium speed until fluffy and able to hold stiff peaks.
Step 15: Serve the warm biscuits with the whipped brown butter and enjoy!

Tips & Variations

Use very cold butter for the dough to ensure flaky biscuits.
Do not overwork the dough to keep the biscuits tender.
For extra flavor, add a dash of cinnamon or nutmeg to the dry ingredients.
Leftover brown butter can be stored in the fridge and whipped again before serving.

Storage

Store baked biscuits in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat in a warm oven to restore crispness. Keep whipped brown butter refrigerated and bring to room temperature before serving.

How to Serve

The image shows a breakfast sandwich on a white plate with a white marbled texture background. The sandwich has three layers: a biscuit bottom with a golden-brown color and crumbly texture, a thick slice of grilled ham with light browning, and a bright yellow fried egg with a runny yolk and white edges sprinkled with black pepper on top. The biscuit's top half rests nearby on the plate. Next to the plate, there is a blue and white marbled bowl filled with a light beige creamy spread, and in the background, there is a glass of orange juice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potato purée instead of steaming fresh sweet potatoes?

Yes, canned sweet potato purée can be used as a convenient substitute. Use about 1 1/2 cups, and make sure it is well strained to avoid excess moisture.

How do I know when brown butter is ready?

Brown butter is ready when it turns a deep golden tan color and gives off a nutty aroma. It will foam as it melts and then the foam will subside before the browning begins. Remove it from heat just as the foam settles to avoid burning.