Sweet Potato Biscuits with Maple Cinnamon Butter

This post may contain affiliate links. Affiliate links come at no extra cost to you. These links allow me to share the products I authentically recommend (and use) and support Live Simply by receiving a small commission.

Whole grain sweet potato biscuits with fresh cinnamon maple butter make the perfect treat anytime of the year!

Whole grain sweet potato biscuits with fresh cinnamon maple butter make the perfect treat anytime of the year!

I’m not a sentimental person, but kids have a way of bringing out traits in us parents that we never knew existed, such as patience (who knew I had so much patience?). Maybe it’s the fact that I now have two kids of my own that I find myself spending more time reflecting on my own childhood memories.

The holiday season is one of the times my sentimental and reflective self comes out.  I think back to the memories I enjoyed as a kid with a desire to find a way to bridge the old with the new.

Whole grain sweet potato biscuits with fresh cinnamon maple butter make the perfect treat anytime of the year!

As I think back on the sweet memories that made my childhood so special, particularly during the holiday season, they aren’t things. The must-have gift that my parents did or did not place under the tree, the size of the turkey we ate at Thanksgiving (although I vividly remember the year my mom burned the turkey which nearly resulted in a kitchen remodel…sorry, Mom, good memories!), or even the color dress or new shoes I wore at the family Thanksgiving or Christmas dinner.

While the things were so important to the seven year-old I once was, now as I look back, those aren’t the memories I remember most and giggle about (except the fiery turkey). In fact, I can’t even remember the majority of the gifts I received or the color of my clothes for special holiday dinners.


FREE Real Food Crash Course

I get it, switching from processed food to a real food lifestyle can feel overwhelming and confusing. Friend, it doesn’t have to be this way.

Here’s what to expect: 

  • printable charts (real food defined, a seasonal produce guide, meal planning)
  • how to get started with a real food lifestyle
  • how to create a meal plan and stay within a budget
  • 7 real food recipes
  • emails from me to help you along with a real food lifestyle

 


Meal Prep Rules to Simplify and Succeed at Real Food Prep

Whole grain sweet potato biscuits with fresh cinnamon maple butter make the perfect treat anytime of the year!

My most vivid memories aren’t things, but rather time spent together and the traditions we honored.

The time my mom and I spent in the kitchen each Thanksgiving running butter and breadcrumbs through our fingers (sneaking in greasy bites here and there), the pumpkin pie filling we beat together in her large glass bowl, and the flour that covered every square each of my mom’s kitchen just hours before the family arrived to enjoy the feast we lovingly prepared.

Whole grain sweet potato biscuits with fresh cinnamon maple butter make the perfect treat anytime of the year!

I’m reminded once again that the holidays aren’t about the giant sales already plastered on our TVs, the newest toys, or the fanciest trees. The holiday season (the season upon us) is about much more, which money can’t buy and no one can beat you to (which means you don’t have to wake up at 3am…Woohoo!).

Whole grain sweet potato biscuits with fresh cinnamon maple butter make the perfect treat anytime of the year!

This is the season for getting into the kitchen with our kids and covering our counters with flour, letting the kids roll out the dough, and lick the spoons. It’s about creating memories and traditions and slowing down, enjoying a meal together and delivering a box of homemade cookies to the neighbors we may barely know.

These are the memories and traditions that add spice to the holiday season, setting them apart from the rest of the year, and bridging the gap between the old and new.

Whole grain sweet potato biscuits with fresh cinnamon maple butter make the perfect treat anytime of the year!

Whole grain sweet potato biscuits with fresh cinnamon maple butter make the perfect treat anytime of the year!

Whole grain sweet potato biscuits with fresh cinnamon maple butter make the perfect treat anytime of the year!

As our family prepares for the upcoming holiday season and creating new memories in our kitchen and around our table, today, I’d like to share one of my favorite recipes…sweet potato biscuits.

These sweet potato biscuits are a special twist on my family’s well-loved whole wheat biscuit recipe, with the addition of fresh, seasonal sweet potatoes and thyme. This year we decided to add an extra special treat to our favorite biscuits: maple cinnamon butter. The simple, sweet butter mixes perfectly with the warm savory biscuits, adding spice to the holidays and creating memories in the kitchen.

Whole grain sweet potato biscuits with fresh cinnamon maple butter make the perfect treat anytime of the year!

Sweet Potato Biscuits with Maple Cinnamon Butter
5 from 4 votes
Print

Sweet Potato Biscuits with Maple Cinnamon Butter

These sweet potato biscuits are a special twist on my family’s well-loved whole wheat biscuit recipe, with the addition of fresh, seasonal sweet potatoes and thyme. This year we decided to add an extra special treat to our favorite biscuits: maple cinnamon butter. The simple, sweet butter mixes perfectly with the warm savory biscuits, adding spice to the holidays and creating memories in the kitchen.
Course Breakfast
Cuisine American
Keyword Sweet Potato Biscuits
Prep Time 15 minutes
Cook Time 15 minutes
Bake Sweet Potato 45 minutes
Total Time 30 minutes
Servings 10 Biscuits
Calories 3072 kcal
Author Kristin Marr

Ingredients

Sweet Potato Biscuits:

  • 2 1/2 cups all-purpose einkorn flour
  • 1 1/2 TB baking powder
  • 2 tsp dried thyme
  • 3/4 tsp salt
  • 8 TB butter cold, cubed
  • 3/4 cup whole milk plus 1 TB for the tops of the biscuits
  • 1/2 cup mashed sweet potato I roast one or two medium-size sweet potatoes at 400F for 1 hour and scoop out the center once cooled.

Maple Cinnamon Butter:

Instructions

  1. Preheat the oven to 400F.
  2. In a large bowl, whisk together the flour, salt, and baking powder. Add the cold butter cubes to the flour. Use a pastry cutter (or your hands) to crumble the butter into the flour mixture, until the butter resembles coarse crumbs.
  3. In a medium-size bowl, whisk together the sweet potato and milk.
  4. Pour the sweet potato and milk into the the flour mixture, stirring just until combined. Using your hands (gently kneading the dough if necessary), form the dough into a ball.
  5. Sprinkle a surface with a small amount of flour. Roll the dough, on the floured surface, into a long rectangle. Fold the dough in half, lengthwise and gently press together.
  6. Using a biscuit cutter (like this) cut out individual biscuits. Place the biscuits on a baking sheet or stone. Brush the top of each biscuit with the 1 tablespoon of milk.
  7. Bake for 15 minutes, until the tops are golden and the sides are firm.
  8. For the Maple Cinnamon Butter: In a medium-size bowl, beat the butter, maple syrup, and cinnamon with a large wooden spoon. Beat until the butter is brown and whipped. You can also use a stand-mixer fitted with the paddle attachment or a hand-mixer to make this butter. Serve the soft butter with the warm biscuits.

*Whole wheat pastry flour may be substituted for einkorn flour.

Whole grain sweet potato biscuits with fresh cinnamon maple butter make the perfect treat anytime of the year!

More Fall Recipes You May Like:

How to roast squash to taste AMAZING!

How to Roast Any Squash

How to Make the Very BEST homemade applesauce in a slow-cooker

How to Make the Best Slow Cooker Applesauce

How to Use Almond Flour + Almond Flour Pumpkin Bread Recipe

Almond Flour Pumpkin Bread

Share This Recipe

See my lifestyle in real life

More from Kristin Marr

Live Simply, The Podcast Episode 023: The Encouragement You Need to Grow Your Own Food with Lacey from The Rab Farm

This post may contain affiliate links. Affiliate links come at no extra...
Read More

22 Comments

  • Kristin, what a beautiful post! That little one of yours is absolutely PRECIOUS! And those biscuits look amazing. Your photos are so beautiful. They are so warm and inviting. Makes me feel like I’m right there in your kitchen watching you bake with your sweet little one! 🙂

  • I would love to try this recipe as I love sweet potatoes! Two questions:
    >Can I use my sprouted wheat flour?
    >Is there an alternative to milk that you can recommend? For instance, would goat milk work? Or how about full fat coconut milk?

    I appreciate your considering these questions.

    Erin

    • Hey Erin, I highly recommend making some :).

      1. Biscuits really need a light flour so a sprouted whole wheat would probably make for very dense biscuits, however, if you’re sprouting your own flour and using “soft” wheat berries, I think the sprouted flour will create the same light and flaky biscuits. You can definitely try sprouted whole wheat, but they probably won’t be as light and flaky as the einkorn or whole wheat pastry flour…but still taste great.

      2. Any full fat milk can be used in this recipe, so almond, coconut, or goats milk will work great in place of the whole cow’s milk. I find low-fat or watery milk beverages (coconut “beverage” vs. actual milk) tend to produce less than appetizing biscuits, but it doesn’t sound like that’s what you’re planning to use ;).

      Let me know what you end up using and how they come out!

  • Lovely how you have described those precious moments in the kitchen, beautifully written! And those biscuits look delicious, I definitely have to try them sometime soon.

  • Made these tonight, so yummy with our soup. My toddler had a good time helping too. 🙂 You can always use water to make biscuits too. I actually used lard and whey to make these tonight. Kerrigold butter is precious in my household, my son likes to eat it by the Tbsp!
    I decided I would use a little less thyme next time, they were just a little strong for us, but we enjoyed them very much anyway. Thank you for another great recipe and for opening the door for me to new possibilities making biscuits.

    • That’s awesome, Bethany! I’m so glad everyone loved the biscuits. Yes, I’m sort of addicted to thyme (it’s one of my weird spice addictions ;)), decreasing it or even taking it out completely works just fine, too. I love that you used lard and whey–great idea!

  • I am really wanting to make these for our Thanksgiving this year – I am planning to sub the milk for a full-fat coconut milk but was wondering about the flour to try and make it gluten free. Do you have any recommendations here? Maybe a mixture of arrowroot powder and oat flour? Thanks in advance for any help!

  • Hi Kristin! I’m hoping you can recommend an adaptation to this recipe that will allow me to use spelt flour instead of einkorn. I have quite a bit of leftover sprouted spelt that I need to use, but I don’t want to affect the taste or density of these lovely bites too much. Thanks!

    • Hmmm, Evey. Sprouted flours usually result in pretty dense biscuits. I’d try reducing the flour by about a 1/2 cup. I’m not sure if that will be the perfect amount, but it should help. You could even leave out as much as 3/4 cup of the flour called for here, and then just add flour as needed if the dough is too wet.

      • Thanks so much for the advice! I played it by ear and ended up using about 2-1/4 cups sprouted spelt flour (dough was quite wet). They turned out great: http://imgur.com/nWjiGBN

        I can absolutely see that using einkorn flour would help separate the flaky layers better, though. I plan to give the einkorn variation a try in two or three weeks. Thanks Kristin!

Leave a Reply

Your email address will not be published. Required fields are marked *