You can certainly eat these sweet potato biscuits with just a little bit of butter, but I prefer them turned into sweet potato ham sandwiches with Swiss cheese, dijon mustard, and a honey drizzle.
(This recipe for Sweet Potato Biscuit Ham Sandwiches was originally published in December 2009, but was updated with new photos and content in 2020).
I've been having a bit of an obsession with biscuits lately. There's really nothing better than eating fresh-from-the-oven biscuits. Unless it's fresh-from-the-oven biscuits with lots of butter melted on them.
Or, even better! Fresh-from-the-oven biscuit sandwiches. I've now declared these sweet potato biscuit ham sandwiches acceptable for breakfast, lunch, or dinner, preferably all three on the same day (um, I've done it!).
The sweet potato biscuit recipe is adapted from an 2009 issue of Bon Appetit, but the recipe comes from Molly Wizenberg of Orangette fame, one of my long-time blog favorites. I totally trust Molly on all things food and this recipe is super simple and well worth it!
How to Make Sweet Potato Biscuits
With all the biscuit making I've done, this was my first time making sweet potato biscuits and man, are they delicious! They're just as simple as regular biscuits with one additional step: boiling and mashing the sweet potato.
You'll only need 1-2 sweet potatoes... Maybe just one if you find a large one weighing about ¾ pound. Ultimately, you want to end up with ¾ cup of mashed sweet potato.
Add peeled and cubed sweet potatoes into a medium pot of salted boiling water and cook until tender, about 8-10 minutes. Drain and let cool a bit before mashing.
Pre-heat oven to 425 degrees and lightly grease a 9-inch cake pan or pie plate.
In a large bowl, mix together flour, brown sugar, baking powder, salt, baking soda, and cayenne.
Add butter to the flour mixture and toss to coat. Using a pastry blender, fork, or your fingers, blend together until mixture resembles coarse meal.
In a separate medium bowl, mix together ¾ cup of mashed sweet potato and buttermilk until mixture is smooth.
Add sweet potato mixture to bowl with flour mixture and toss together using a fork. Then, using your hands, gently knead in bowl until mixture comes together.
I love the pretty orange sweet potato biscuit dough!
Place dough on a floured work surface and pat into a 1-inch thick round. Using a 1 ½-inch biscuit cutter, cut out biscuits. If you don’t have a biscuit cutter, you can use the top of a drinking glass or simply roughly shape the dough by hand. Flour biscuit cutter before each cut to avoid sticking.
Gather scraps once to cut out more biscuits. You should get about 12 biscuits.
Arrange biscuits in prepared pan and brush them with melted butter. The biscuits may be a bit crowded in your pan, but don't worry; they'll bake up just fine!
Bake biscuits for about 22 minutes, until they're puffed and golden on top.
Let them cool for about 10 minutes before removing from pan and slicing in half.
How to Make Biscuit Ham Sandwiches
You are certainly welcome to eat these biscuits however your heart desires, but I'm all about these sweet potato biscuit ham sandwiches!
Simply spread some dijon mustard on a biscuit half and top with ham. I like to add Swiss cheese, too, but you can use any kind of cheese you want or none at all.
I also like to use my biscuit cutter to cut the ham and cheese to fit the biscuits exactly.
Place a second biscuit on top to create a sandwich and drizzle with honey.
Then make another. Because one won't be enough.
This is an absolutely amazing flavor combination! The sweet earthiness of the biscuit mixed with the spiciness of the mustard and sweetness of the honey is enough to make your taste buds go wild.
It's especially delicious when the biscuits are a little bit warm.
Additional Ways to Enjoy Sweet Potato Biscuits
If you enjoy a couple sweet potato biscuit ham sandwiches and then are looking for some other ways to enjoy these delicious carbs, here are my favorite ideas:
- I love a warm biscuit with a little dab of butter
- You can also simply drizzle a little honey on them
- They make for incredible egg sandwiches
- You can serve them as a side to any soup or stew
- Top a casserole with them
Basically, you can use these biscuits as a substitute anywhere you'd use bread... But they're even more delicious!
I'm totally biscuit-crazy and have a feeling there are a lot more biscuits in my future. This love is just not going anywhere soon.
Anyone have a favorite kind I need to try making?
More Biscuit Recipes
If you're looking for more delicious biscuits, check out some of my other recipes:
- Pepperoni Pizza Biscuits
- Goat Cheese Chive Biscuits
- Cornmeal Biscuits (with chorizo gravy)
- Chorizo Biscuits (for Mexican eggs benedict)
- Jalapeño Cheddar Scones (similar to biscuits)
I think these Cinnamon Roll Biscuits from Grandbaby Cakes may have to be next on my list!
Sweet Potato Biscuit Ham Sandwiches
Ingredients
- 1-2 sweet potatoes (should weigh about ¾ lb), peeled and cut into ½" cubes
- 1 ¾ cups all-purpose flour
- 1 Tbsp packed dark brown sugar
- 2 ½ tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- ¼ tsp cayenne
- ½ cup (1 stick) unsalted butter, chilled and cut into ½" cubes, plus 2 Tbsp melted butter
- ⅓ cup chilled buttermilk
- Dijon mustard
- Thinly sliced deli ham
- Swiss cheese, optional
- Honey
Instructions
- Add sweet potato cubes into a medium pot of boiling salted water until tender, about 8-10 minutes. Drain and let potatoes cool a bit before mashing.
- Pre-heat oven to 425 degrees and lightly grease a 9-inch cake pan or pie plate.
- In a large bowl, mix together flour, brown sugar, baking powder, salt, baking soda, and cayenne.
- Add butter to the flour mixture and toss to coat. Using a pastry blender, fork, or your fingers, blend together until mixture resembles coarse meal.
- In a separate medium bowl, mix together ¾ cup of mashed sweet potato and buttermilk until mixture is smooth.
- Add sweet potato mixture to bowl with flour mixture and toss together using a fork. Then, using your hands, gently knead in bowl until mixture comes together.
- Place dough on a floured work surface and pat into a 1-inch thick round. Using a 1 ½-inch biscuit cutter, cut out biscuits. If you don’t have a biscuit cutter, you can use the top of a drinking glass or simply roughly shape the dough by hand. Flour biscuit cutter before each cut to avoid sticking.
- Gather scraps once to cut out more biscuits. You should get about 12 biscuits.
- Arrange biscuits in prepared pan and brush them with melted butter.
- Bake biscuits for about 22 minutes, until they're puffed and golden on top. Let them cool for about 10 minutes before removing from pan and slicing in half.
- Spread mustard on a biscuit half and layer with ham and cheese (if desired). I like to cut pieces of ham and cheese with my biscuit cutter so they fit perfectly on the biscuits. Top with second biscuit to make a sandwich and drizzle with a little bit of honey.
Notes
- Biscuit recipe lightly adapted from Bon Appetit
Karen says
Those look amazing Sues! (I feel like that's the only comment I ever leave on your blog, lol!) Seriously though...gonna have to make these!
Chelsea says
Sweet potato biscuits-YOM!
Shannon says
i saw these too, and they sound (and look) delicious 🙂 i finally read her book, too! loved!
Megan says
omg omg omg omg omg omg omg. I WANT THEM RIGHT NOW.
Kelly says
I too cut out this recipe but I guess I didn't read the credits very well!
Culinary Cory says
I've tried several sweet potato biscuit recipes and they always seem to be a little bland. Your looks yummy. Might have to try them again soon.
carmen says
"Then make another. Because one won`t be enough."
hahahaha, i love you guys! these look amazing. i`ll have to try them soon.