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


  • Sweet potato icon
    Sweet potato
    100g (about ½)
  • Water icon
    2 liters (2000ml)
  • Butter icon
    100g (about ½ cup)
  • Granulated sugar icon
    Granulated sugar
    50g (about 4 tbsp)
  • Self raising flour icon
    Self raising flour
    150g (about 1⅛ cups)


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