If you are looking for a delightful twist on traditional biscuits that will brighten your breakfast or brunch table, the Sweet Potato Swim Biscuits Recipe is your new best friend. These tender, moist biscuits combine the natural sweetness of yams with warm spices and a luscious cinnamon-honey glaze. Every bite offers a perfect balance of soft texture and comforting flavors that make these biscuits a heartwarming treat. Trust me, once you try this recipe, it will become a staple in your kitchen for cozy mornings and holiday gatherings alike.
Ingredients You’ll Need
The magic behind the Sweet Potato Swim Biscuits Recipe lies in its simple, wholesome ingredients. Each component plays a crucial role in achieving the perfect texture, flavor, and color, turning everyday pantry staples into a memorable dish.
- All-purpose flour (2 ¾ cups): Provides structure and tenderness to the biscuits.
- Whole milk (1 ½ cups): Adds moisture and richness for a soft crumb.
- Light brown sugar (6 tablespoons): Enhances sweetness and adds subtle caramel notes.
- Canned yams, drained (1 cup): The star ingredient, lending natural sweetness and vibrant color.
- Melted unsalted butter (½ cup plus ¼ cup for glaze): Ensures moistness and a luscious finish.
- Baking powder (1 tablespoon): Gives the biscuits their tender rise and fluffiness.
- Salt (1 teaspoon): Balances the sweetness and highlights flavors.
- Cinnamon (1 teaspoon plus 1 teaspoon for glaze): Infuses warm spice that complements the sweet potato beautifully.
- Nutmeg (1 teaspoon): Adds depth and a cozy, aromatic touch.
- Honey (⅛ cup): Sweetens the glaze naturally with a floral richness.
How to Make Sweet Potato Swim Biscuits Recipe
Step 1: Preheat Your Oven
First things first, set your oven to 350°F (175°C). Preheating is essential for ensuring that your biscuits rise properly and bake evenly, creating that perfect golden crust we all love.
Step 2: Prepare the Baking Dish
Generously coat a 9×9-inch baking dish with ½ cup of melted unsalted butter. This not only prevents sticking but also adds a decadent buttery flavor that becomes part of the biscuit’s base.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together your flour, baking powder, salt, cinnamon, and nutmeg. Combining these dry elements thoroughly ensures every bite has consistent spice and leavening, setting the stage for fluffy biscuits.
Step 4: Blend Wet Ingredients
Slowly stir in the whole milk and light brown sugar. Mix just until the sugar dissolves and the batter starts to come together—there’s no need to overmix here because we want to keep the texture light.
Step 5: Fold in the Sweet Potatoes
Gently fold in the drained canned yams. This step is crucial; mix just until combined to preserve some lumps. The bits of sweet potato not only brighten the biscuits in color but keep them wonderfully moist.
Step 6: Transfer the Batter
Pour the batter evenly into your buttered dish. Use greased fingers to smooth out the surface and press the dough evenly without sticking—this helps create an even bake and those signature biscuit sections we’ll love to pull apart.
Step 7: Bake the Biscuits
Pop your dish into the oven for 25 minutes. Then, rotate it 180 degrees to ensure even cooking and bake for another 20 to 25 minutes until the top turns a beautiful golden brown. The aroma in your kitchen at this point is absolutely irresistible.
Step 8: Add the Glaze
While your biscuits bake, mix together the melted butter, honey, and cinnamon for the glaze. As soon as the biscuits come out of the oven, drizzle this sweet, spicy glaze evenly over the top. It pools into the nooks and crannies, adding a glossy finish and an extra layer of flavor.
Step 9: Cool and Serve
Allow the biscuits to cool in the baking dish until they are warm but not too hot to handle. Then, break them apart gently and get ready to savor the soft, fluffy, and lightly sweetened texture that makes the Sweet Potato Swim Biscuits Recipe so unforgettable.
How to Serve Sweet Potato Swim Biscuits Recipe
Garnishes
A simple dusting of powdered sugar or a sprinkle of extra cinnamon can elevate the look and flavor of these biscuits beautifully. For a touch of freshness, add a few chopped pecans or a light smear of cream cheese to each serving.
Side Dishes
This recipe pairs excellently with savory dishes like scrambled eggs, crispy bacon, or a fresh green salad. The natural sweetness of the biscuits balances salty and savory flavors, making each meal feel special and well-rounded.
Creative Ways to Present
Try turning these biscuits into mini sandwich sliders by splitting them and adding a dollop of whipped honey butter or your favorite jam. You can also serve them alongside a bowl of warm soup or chili, where their soft texture adds a delightful contrast.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Sweet Potato Swim Biscuits Recipe tightly in plastic wrap or place them in an airtight container to maintain their moisture. Stored in the refrigerator, they’ll stay fresh for up to 3 days—perfect for quick breakfasts or snacks.
Freezing
These biscuits freeze beautifully. Separate each biscuit with parchment paper to prevent sticking, pop them into a freezer bag, and store for up to 2 months. When you want a treat, just thaw overnight in the fridge or warm them straight from frozen.
Reheating
Reheat biscuits in a preheated oven at 300°F (150°C) for about 10 minutes to bring back that fresh-baked warmth and softness. Alternatively, a quick zap in the microwave for 20-30 seconds works, but be cautious not to dry them out.
FAQs
Can I use fresh sweet potatoes instead of canned yams?
Absolutely! Just roast or boil fresh sweet potatoes until tender, mash them well, and let them cool before folding into the batter. This maintains the moist texture and adds a fresh sweetness to your biscuits.
What can I substitute for whole milk in this recipe?
You can use buttermilk for a tangier flavor or any plant-based milk like almond or oat milk for a dairy-free version. Keep in mind that different milks may slightly alter the texture and taste.
Are these biscuits suitable for freezing after baking?
Yes, once baked and cooled, the Sweet Potato Swim Biscuits Recipe freezes wonderfully. Just wrap them well to avoid freezer burn and enjoy later with minimal loss of flavor or texture.
Can I add nuts or dried fruit to the batter?
Definitely! Chopped pecans, walnuts, or even raisins make excellent additions. Fold them in gently along with the sweet potatoes to add extra crunch and bursts of sweetness.
How long will these biscuits keep fresh at room temperature?
At room temperature, these biscuits should be eaten within 1 to 2 days for optimal freshness, as they are moist and can dry out. Storing them properly or refrigerating is recommended if you want to enjoy them longer.
Final Thoughts
The Sweet Potato Swim Biscuits Recipe is truly a cozy, flavorful treat that invites you to slow down and savor simple, good food. Whether you’re making them for your family or sharing with friends, these biscuits have the power to turn any meal into a celebration. Give this recipe a try and watch how it quickly becomes a beloved classic in your kitchen, serving up warmth and smiles every time.
Print
Sweet Potato Swim Biscuits Recipe
- Total Time: 55 minutes
- Yield: 9 servings 1x
Description
These Sweet Potato Swim Biscuits are a moist, fluffy, and warmly spiced treat perfect for breakfast or dessert. Made with canned yams, whole milk, and a blend of cinnamon and nutmeg, these biscuits bake to a golden brown and are finished with a delicious honey-cinnamon butter glaze that adds a rich sweetness.
Ingredients
Dry Ingredients
- 2 ¾ cups (344 g) all-purpose flour
- 1 Tablespoon (14 g) baking powder
- 1 teaspoon (6 g) salt
- 1 teaspoon (2.6 g) cinnamon
- 1 teaspoon (2.1 g) nutmeg
Wet Ingredients
- 1 ½ cups (360 ml) whole milk
- 6 Tablespoons (80 g) light brown sugar
- 1 cup (245 g) drained canned yams
- ½ cup (113 g) melted unsalted butter (for batter)
Glaze
- ¼ cup (57 g) melted unsalted butter
- ⅛ cup (42 g) honey
- 1 teaspoon (2.6 g) cinnamon
Instructions
- Preheat Your Oven: Set the oven to 350°F (175°C) to ensure the biscuits will rise and bake evenly.
- Prepare the Dish: Pour ½ cup (113 g) melted unsalted butter into a 9×9-inch baking dish, coating it thoroughly to prevent sticking. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, salt, cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
- Blend Wet Ingredients: Add whole milk and light brown sugar to the dry mixture and stir until fully combined and sugar is dissolved.
- Add Sweet Potatoes: Gently fold in the drained canned yams, mixing just until combined to keep the batter somewhat lumpy and light.
- Transfer the Batter: Pour batter into the prepared baking dish and use greased fingers to smooth and press the dough evenly without sticking.
- Bake the Biscuits: Bake in the preheated oven for 25 minutes, then rotate the dish and bake for another 20 to 25 minutes until the top is golden brown.
- Add the Glaze: While baking, mix melted unsalted butter, honey, and cinnamon. Immediately after removing the biscuits from the oven, drizzle the glaze evenly on top.
- Cool and Serve: Allow biscuits to cool in the dish until warm but not hot, then break apart and serve to enjoy their moist, fluffy texture with sweet glaze.
Notes
- Do not overmix the batter after adding yams to maintain a light texture.
- Ensure the baking dish is well greased to prevent sticking and promote even browning.
- Baking time may vary slightly depending on your oven; look for a golden brown top as an indicator of doneness.
- The glaze adds extra moisture and a beautiful sheen—drizzle it immediately after baking for best absorption.
- These biscuits are best served warm but can be reheated gently before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American Southern
