Sweet Potato Butter Swim Biscuits
No biscuit cutter and no rolling pin needed for these homemade Sweet Potato Butter Swim Biscuits. Tender, sweet biscuits with a cinnamon glaze!
A SWEET BISCUIT RECIPE
If you’re new here, you may not be familiar with my love for Butter Swim Biscuits (a.k.a. Butter Dip Biscuits). Since first sharing the original recipe back in 2012, I have had so much fun coming up with tons of variations! They’re tender and swim in butter (and you don’t need any biscuit cutters or rolling pins) to make the perfect super simple biscuits. I knew I wanted a fall inspired biscuit recipe and these Sweet Potato Butter Swim Biscuits turned out perfectly! Plus, these are simple enough to make on a busy weekday, but can be fancy enough to make for holiday meals!
These turned out amazing! All of our guests absolutely raved over how good these were!! Such a fun and easy twist on the usual biscuits, thank you!!
– Mary
FREQUENTLY ASKED QUESTIONS:
These Sweet Potato Butter Dip Biscuits are on the sweeter side, but they’re not too crazy sweet.
Sure, while I enjoy these on the sweeter side, you can change this up to be a bit more savory instead. To do this, cut back on the brown sugar to just 3 Tablespoons and then leave off the sweet honey butter glaze. You can also use buttermilk instead of milk.
Yes! See my notes below in the ingredient listing.
You can keep the biscuits in an airtight container for up to 2 days. They are great in the fridge for up to 5 to 7 days.
The biscuits can be frozen for up to 3 months. Wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- melted unsalted butter– if all you have is salted butter, you can use that. Don’t worry about it. There’s such little salt in a stick of butter that it won’t throw off the flavors. In the biscuit dough part of the recipe, just use ½ teaspoon of salt instead of 1 teaspoon.
- honey – I decided to create a glaze for these biscuits with honey, butter and cinnamon. You do not have to make the glaze but I really think it just sets these biscuits off and really makes them special.
- cinnamon
- all-purpose flour – you can use self rising flour, just skip the baking powder and salt in this. It is important you don’t overmeasure the flour or you’ll end up with dry biscuits. Never scoop your flour straight from the flour bag. This will ensure that you get way too much as it packs into the measuring cup. Take a spoon and add the flour by spoonfuls into your measuring cup. Once it is full, take the flat end of a butter knife and scoop off excess. This is the best way to measure flour if you don’t have a kitchen scale.
- whole milk – for a richer taste, try making these with heavy cream. If you want them more on the savory side, make it with buttermilk (it will offset some of the sweetness)
- light brown sugar
- baking powder
- salt
- nutmeg – If you don’t have nutmeg just use only cinnamon (no need to adjust the amount used).
- drained canned yams – I decided to go with canned yams because butter swim biscuits are supposed to be easy and I felt like boiling or baking a sweet potato first would defeat the purpose of these being easy. Plus, the canned yams make these extra moist and tender. If you want to use fresh sweet potatoes instead, you can, but you’ll just need to cook them first before mashing them. You’ll need to use the same amount.
HOW TO MAKE SWEET POTATO BUTTER SWIM BISCUITS
Preheat the oven to 450°F. To a 9×9-inch baking dish add 1/4 cup (½ stick) melted butter. Set aside. In a bowl add the flour, milk, sugar, baking powder, salt, cinnamon, and nutmeg. Mix until combined.
Add the mashed yams. Mix until just combined.
Transfer the dough to the baking dish. Press the batter evenly in the baking dish. Some of the butter will run over the top – totally fine. Cut the dough into 9 squares. This will help with cutting the biscuits after they’re done baking.
Bake for 25-30 minutes (on the middle oven rack) and rotate once while baking (about halfway through.) While the biscuits are baking, prepare the glaze. In a bowl add the melted butter, honey, and cinnamon. Mix until combined. Pour or brush the cinnamon honey butter glaze on top.
Serve and enjoy.
CRAVING MORE RECIPES?
- Cinnamon Sugar Butter Swim Biscuits
- Apple Pie Butter Swim Biscuits
- Blueberry Butter Swim Biscuits
- Strawberry Butter Swim Biscuits
- Peach Butter Swim Biscuits
- Butter Swim Biscuits
- Cinnamon Roll Butter Swim Biscuits
- Jalapeno Popper Butter Swim Biscuits
- Bacon Cheddar Ranch Butter Swim Biscuits
- Ham and Cheese Butter Swim Biscuits
- Garlic Butter Swim Biscuits
- Breakfast Butter Swim Biscuits
- Air Fryer Butter Swim Biscuits
- Sausage Gravy Butter Swim Biscuits
- The Best Butter Swim Biscuit Recipes
Sweet Potato Butter Swim Biscuits
Ingredients
Biscuits Ingredients
- ½ cup (1 stick) melted unsalted butter
- 2 ¾ cups all-purpose flour (do not pack flour, use spoon and level method)
- 1 ½ cups whole milk
- 6 Tablespoons light brown sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 cup drained canned yams, mashed (measured before mashing – it’s ok if it is not exact – just get close)
Cinnamon Honey Butter Glaze Ingredients
- ¼ cup (½ stick) melted unsalted butter
- ⅛ cup honey
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 450°F (yes, that is the correct temperature.) To a 9×9-inch baking dish add 1/2 cup (1 stick) melted unsalted butter melted butter. Set aside.
- In a bowl add 2 ¾ cups all-purpose flour, 1 ½ cups whole milk, 6 Tablespoons light brown sugar, 1 Tablespoon baking powder, 1 teaspoon salt, 1 teaspoon cinnamon and 1 teaspoon nutmeg. Mix until combined.
- Add 1 cup drained canned yams, mashed. Mix until just combined.
- Transfer the dough to the baking dish.. Press the batter evenly in the baking dish. Note: it helps to get a little of the melted butter onto your clean fingers and gently push it down and spread to fit the dish.
- Cut the dough into 9 squares. This will bake it easier to cut the biscuits after they are done baking.
- Bake for 25-30 minutes (on the middle oven rack) and rotate the dish once during baking (about halfway through.)
- While the biscuits are baking, prepare the glaze. In a bowl add 1/4 cup (½ stick) melted unsalted butter, 1/8 cup honey and 1 teaspoon cinnamon. Mix until combined.
- Pour or brush the cinnamon honey butter glaze on top.
- Then serve and enjoy!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Note: If you like crispier edges on your biscuits, bake these at a higher temperature (450F degrees) for 25-30 minutes (rotating one during baking.
- You can use an 8×8-inch baking dish but I would stick a baking sheet underneath it to catch any butter that may spill over.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Oh so yummy! These are going to be served at our Xmas Eve dinner, so I had to try one first, of course. A brilliant change to the usual dinner rolls. Not difficult to make either. I substituted canned sweet potatoes instead of yams, because I had them already, besides that, I followed the recipe as written.
These turned out amazing! All of our guests absolutely raved over how good these were!! Such a fun and easy twist on the usual biscuits, thank you!!
These biscuits are excellent! Had to make these today and are so delicious.