Sweet Potato, Parmesan and Rosemary Biscuits

Published: Mar 29, 2015 · Modified: Sep 15, 2025 by Fida | Sweet and Savoury Pursuits · This post may contain affiliate links · 31 Comments

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These homemade Sweet Potato, Parmesan and Rosemary Biscuits are tender, moist and flavourful. They are easy to make and are an excellent side dish.

A freshly baked sweet potato biscuit cut in half with butter smeared on it.

The flavour combination in these Sweet Potato, Parmesan and Rosemary Biscuits is simply irresistible. The combination of sweet potatoes with rosemary and Parmesan makes these sweet and savory biscuits entirely addictive.

These biscuits are tender and moist, just the way they should be. And the deep golden colour on them is just beautiful!

Sweet Potato, Parmesan and Rosemary Biscuit cut in half with butter.

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How to Make Sweet Potato Biscuits
Ingredients Overview
Steps Overview
Serving Suggestions
Storage Instructions
More Sweet Potato Recipes
Sweet Potato, Parmesan and Rosemary Biscuits

How to Make Sweet Potato Biscuits

These sweet potato biscuits come together easily. You can speed up the process of making them by cooking and mashing the sweet potatoes ahead of time.

Here's an overview of the ingredients and steps for making these sweet potato biscuits. You can find the full recipe at the end of the post.

Ingredients Overview

All-purpose flour
Baking powder and baking soda
Salt and pepper
Nutmeg - Use freshly grated for the best taste. Ingredient can be omitted if you don't like it or don't have it.
Fresh rosemary - You can substitute dry rosemary, but you will need less since dry is stronger in taste than fresh. The recommended ratio is 1 teaspoon of dry for every tablespoon of fresh herbs.
Parmesan
Butter
Sweet potato
Buttermilk - Can substitute homemade buttermilk.
Egg
Cream - Milk can be substituted.

Steps Overview

Start by cooking one cup of sweet potato. You can bake it in the oven, steam it or even cook it in the microwave.
Once the sweet potato is tender mash it until smooth. Set the mash aside while you prepare the remainder of the ingredients.
Add all of the dry ingredients to a bowl and whisk to combine.
Cube the butter and it to the dry ingredients. Using your hands, a food processor or a pastry cutter, blend the butter into the flour mixture until the mixture resembles coarse meal.
Add the buttermilk to the mashed sweet potatoes and combine with the dry ingredients. Mix until it just all comes together. It's important to not overwork the dough, or you will end up with tough biscuits.
Turn the dough out onto a lightly floured surface, knead and then shape it into a circle. Cut the biscuits using a round, 2-inch wide cutter or drinking glass.
Place the biscuits on the baking sheet lined with parchment paper and brush the tops with an egg wash (made with an egg yolk and a touch of cream or milk).
Bake the biscuits in the oven for 16 to 18 minutes or until biscuits are golden brown.

Three sweet potato biscuits with Parmesan and rosemary on board.

Serving Suggestions

Biscuits are best served fresh and while still warm. They are delicious with a smear of butter.

Sweet potato biscuits also make a great side dish and would be excellent served with a simple roast chicken, this Beef Barley Soup, or at Thanksgiving dinner as a side to a fabulous Roast turkey.

Storage Instructions

Store leftover biscuits in an airtight container in the refrigerator for up to one week. Warm in the oven before serving.

You can freeze extra baked biscuits in a freezer bag for up to 3 months. Defrost biscuits in the refrigerator overnight and warm them in the oven before serving.

And though they seem like typical fall food, sweet potato biscuits are good at any time of the year.

Enjoy!

More Sweet Potato Recipes

Sweet potato biscuits topped with sprinkling of Parmesan cheese and fresh rosemary.

Sweet Potato, Parmesan and Rosemary Biscuits

Author: Sweet and Savoury Pursuits

These beautiful and easy to make Sweet Potato, Parmesan and Rosemary Biscuits are tender, moist and just loaded with delicious flavour.

4.88 from 8 votes

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Prep Time 14

Cook Time 16

Total Time 30

Course Side Dish, Snack

Cuisine American

Servings biscuits

Calories 144 kcal

Ingredients

2 cups all-purpose flour
1 tbsp. baking powder
½ tsp. baking soda
¾ tsp. salt
½ tsp. pepper
¼ tsp. freshly grated nutmeg
1 tbsp. fresh rosemary finely chopped
½ cup grated Parmesan
5 tbsp. cold unsalted butter cubed
1 cup sweet potato cubes cooked and mashed
⅔ cup buttermilk
1 large egg yolk
1 tbsp. cream or milk

Instructions

Position a rack in the center of the oven and pre-heat the oven to 400°F.
Line a baking sheet with parchment paper and set aside.
In a large bowl whisk together the flour, baking powder, baking soda, salt, pepper and nutmeg. Add the Parmesan and rosemary and whisk again to incorporate the ingredients.
Add in the cubed butter and using a pastry blender or your fingers blend the butter into the flour until the mixture looks like coarse meal.
In a small bowl combine the buttermilk with the cooked and mashed sweet potato, whisk to blend and then add it to the flour mixture.
Mix the ingredients until they just come together, do not over-mix the dough or your biscuits will be tough.
Turn the dough out onto a lightly floured surface, knead it a few times and then pat into a circle about 1-½ inch high.
Using a round, 2-inch wide cutter or glass (edge dipped in flour before cutting into dough), cut as many biscuits as you can. Gather the scraps, reshape into a disk and cut again.
Place the biscuits on the baking sheet. Once all the biscuits have been cut and placed onto the baking sheet, whisk the egg yolk and cream (or milk) in a small bowl and brush the tops (only the tops) of the biscuits.
Bake in the oven for 16 to 18 minutes or until the biscuits are golden brown. Let cool for a few minutes and then serve while still warm with butter.

Notes

This biscuit recipe uses a previously cooked large sweet potato. If you are starting from scratch, remember to start by cooking the sweet potato. You'll need about one large sweet potato or about one cup of cubed sweet potato to have enough for this recipe.
Baked sweet potato biscuits can be frozen in a freezer bag for up to 3 months. Defrost biscuits in the refrigerator overnight and warm them in the oven before serving.

Nutrition

Calories: 144kcalCarbohydrates: 17gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 31mgSodium: 218mgPotassium: 184mgFiber: 1gSugar: 1gVitamin A: 1595IUVitamin C: 0.5mgCalcium: 111mgIron: 1.1mg

Keyword Biscuits, Sweet Potato Biscuits, Sweet Potato, Parmesan and Rosemary Biscuits

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