Sweet Potato Biscuits

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recipe by Tim Redfern

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

These are two sweet potato recipes from the Sefton Park Infant school Caribbean Cookbook. When I was growing up there in the 1970s, Bristol was the multicultural capital of the UK and one of the few places where you could buy plantains, avocados and sweet potatoes. Thus my love of food was born!

recipe updated Jun 7, 2019


  • Water icon
  • Sweet potato icon
    Sweet potato
  • Butter icon
  • Granulated sugar icon
    Granulated sugar
  • Self raising flour icon
    Self raising flour


  • kCook icon Stand mixer
  • kCook icon Parchment paper
  • kCook icon Stove
  • kCook icon Rolling pin
  • kCook icon Lightly floured surface
  • kCook icon Stand mixer bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Large saucepan

Step preview

  1. Prep and set aside sweet potato: cubed
  2. Pre-heat - 175°C
  3. Get a clean large saucepan
  4. Add water
  5. Add prepared sweet potato
  6. Boil until tender - approx 15 min
  7. Remove
  8. Drain
  9. Mash with potato masher then set aside
  10. Line a clean baking sheet with parchment paper
  11. Get a clean stand mixer bowl
  12. Add butter
  13. Add granulated sugar
  14. Cream until light and fluffy - 3 min
  15. Transfer potatoes to dough
  16. Mix until well combined
  17. Add self raising flour gradually
  18. Mix until dough forms
  19. Transfer dough to lightly floured surface
  20. Roll out until 1/4" thick
  21. Cut out into rounds
  22. Transfer biscuits to baking sheet
  23. Bake - 15 min, 190°C
  24. Remove and let cool
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