Sweet potatoes and the fall go together perfectly. Maybe it’s the autumnal coloring, or the slightly sweet and comforting aspects of this complex carbohydrate, but I always find myself wanting some the way some people get excited for a pumpkin spiced latte. So I always tend to have a bag of them knocking around the house, and considering my husband is obsessed with them year round, you can imagine we end up with quite the reserve of leftover yams.

When I came across this recipe in one of my favorite vintage cookbooks, The Bread Basket by Louis P. DeGouy, it seemed like just the thing to clean out my fridge of the containers of cooked sweet potatoes staring back at me. These darling little biscuits are perfect with a big bowl of soup, and I’m thinking about including them in the Thanksgiving menu this year. I updated the recipe for a modern palette (it used a weird amount of baking powder and needed a bit of oomph in the flavor department), and served them with honey butter because, duh, honey butter.


Makes approximately 15 biscuits.

3/4 cup cooked mashed sweet potatoes

1 1/4 cups sifted bread flour, resifted

2 tablespoons baking powder

2/3 cup milk

2 tablespoons brown sugar

1/4 teaspoon cinnamon

1 pinch nutmeg

1/4 cup unsalted butter, melted

1/2 teaspoon salt


4 ounces unsalted butter

1/4 teaspoon salt

3 tablespoons honey


Preheat oven to 450° F.

Combine potatoes, milk and melted butter and blend thoroughly. To the flour add the remaining ingredients and sift together, then blend with the potato mixture, making a soft dough (it’ll be pretty sticky). Turn onto lightly floured board and toss until smooth. Roll out to 1/2-inch in thickness; cut with floured biscuit cutter about 1 to 1 1/2 inches wide; place on parchment lined baking sheet. Bake for 15 to 20 minutes, until just golden brown. Serve warm with honey butter.

To make honey butter, simply beat together ingredients until smooth.