Sweet potato biscuits with ham from Jubilee: Recipes from Two Centuries of African-American Cooking (page 37) by Toni Tipton-Martin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable shortening or lard for butter.

  • CookingwithJoy on April 18, 2026

    My dough was really sticky, and I added too much flour in when kneading. Still good though! Tried the biscuits with leftover Easter ham and hot honey. Surprisingly good.

  • Lsblackburn1 on January 16, 2021

    I found these to be tasty, but a bit dense. Also I think they needed more salt. First time making sweet potato biscuits, so now I want to try other recipes to compare.

  • lholtzman on September 24, 2020

    I froze these unbaked after forming. It works well.

  • Foodycat on August 04, 2020

    I'm wondering if the sweet potatoes we get in the UK are much wetter than American sweet potatoes - I didn't add any extra milk and had an almost unworkably wet dough. I had to add loads of extra flour, so to avoid overworking it I just cut it into rectangular biscuits. Made a pleasantly-flavoured, quite spongy biscuit which was nice with the ham, but I wouldn't make them again.

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