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Sweet Potato Beer Biscuits With Maple Sage Butter



I didn’t grow up eating Sweet potatoes.

I never saw them on my Thanksgiving table or at Sunday dinner. They just didn’t exist in my world. Until one chilly afternoon in College when I stopped by the dorm room of a Souther friend of mine who had just pulled a Sweet potato, covered in butter and brown sugar out of the microwave. She was nuts. A Vegetable with sugar on it? I couldn’t get over how strange it was to enjoy a vegetable as if it was some kind of dessert. She offered me a bite, and my instinct to recoil was overtaken by my overwhelming curiosity. I was hooked.

I shocked at how much I love it. It was a comfort food, and it was a vegetable. Biscuits, made from scratch, are a bit the same. Although I didn’t grow up with anything other than a biscuit from a tube with a fear inducing opening method, those always seemed amazing to me. Another incredible comfort food.

And the beer isn’t just here for the novelty of it. Beer is a mild leavening agent, giving this biscuits a lighter, more tender texture. For this recipe, I like a Hefeweizen or a Pumpkin Ale.

Sweet Potato Beer Biscuits With Maple Sage Butter


For the Biscuits:

  • 1 large sweet potato
  • 2/3 cup beer
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • pinch salt
  • 1 tbs sugar
  • 1 stick butter cold, cut into small cubes
  • 1 tbs melted butter

For the Butter:

  • 3 tbs butter room temperature
  • 1 sage leaf minced
  • 1 tsp pure maple syrup


  • Preheat oven to 425.
  • Pierce the sweet potato all over. Microwave on high until soft, about 3 to 5 minutes. Remove from oven and allow to cool enough to work with. Remove and discard skin, add sweet potato to a bowl (should be about 3/4 cup of sweet potato mash).
  • Add the beer to the sweet potatoes and using a potato masher, stir and mash until completely combined.
  • In a bowl, add the flour, baking powder, baking soda, salt and sugar. Mix to combine.
  • Add the butter cubes and using your fingers or a pastry blender, rub the butter into the flour until completely combined.
  • Add the sweet potato beer mixture and mix until just combined.
  • Form dough into a ball and place on a lightly floured surface. Form into a square, about 1 1/2 inches high, and about 1 foot long. Cut into square biscuits. Place on a baking sheet covered with a Silpat or parchment paper. Brush with melted butter.
  • Bake at 425 for 15-18 minutes.
  • In a small bowl, add the maple syrup ingredients and stir until combined.
  • Serve biscuits warm, with maple sage butter.




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Diane, A Broad October 11, 2012 um 6:00 am

Biscuits forever! This version sounds delicious.


Jeremiah October 11, 2012 um 7:07 am

Typo in the ingredients. Baking powder and baking powder.

Also, sounds delicious. Nice work.


Jackie October 11, 2012 um 2:03 pm

Thank you so much! I need an editor, will you work for beer flavored treats?


Jeremiah October 11, 2012 um 2:39 pm

Lol. I need an editor for my site too. Funny…We never notice our own mistakes.


Cassie October 11, 2012 um 7:12 am

So funny – I don’t think I had my first sweet potato until after I lived on my own and now I love them – prefer them over regular potatoes. And these biscuits…totally drooling. And the butter, I want to bathe in it. Amazing, Jackie!


claire @ the realistic nutritionist October 11, 2012 um 7:28 am

OH yes. Bring those to me okay?


Julie October 11, 2012 um 7:48 am

My love for both sweet potatoes and biscuits did not start until after college when I moved to NC where both are very abundant. This recipe is just perfect and I can’t wait to pick out some nice pumpkin beer for added flavor 🙂 Thanks!


Natalie October 11, 2012 um 9:11 am

"fear inducing opening method" – I’m glad I’m not the only one! This made me chuckle. These sound/look delicious… I wish I had more time to cook everything you make! I love it when I see a new post of yours pop up in my rss feed/email! Great work, Jackie!!


Jackie October 11, 2012 um 2:15 pm

Thank you so much Natalie!!


Kare @ Kitchen Treaty October 11, 2012 um 1:47 pm

These. Look. Insane. (*Good* insane of course).

What is it with the scary refrigerator roll tubes? They freak me out more and more as I get older. The worst are the duds that don’t pop when you peel the label and you have to take a spoon to it knowing it could pop any second.

Best to make homemade, then. 🙂


Jackie October 11, 2012 um 2:16 pm

Ha! I know, the health risks of those things have nothing to do with nitrates, they scare me into a heart attack!


addie | culicurious October 11, 2012 um 2:51 pm

This looks great, Jackie! YUMMM 🙂 Do you have a recommendation on what type of beer to use? which did you use?


Averie @ Averie Cooks October 11, 2012 um 3:03 pm

Ive been researching sweet tater bread b/c I think I need to step away from pumpkin, but still in the same family…and now you have me thinking mixing it with beer sounds perfect! They look great!


amy @ fearless homemaker October 11, 2012 um 3:30 pm

I don’t do nearly enough cooking with sweet potatoes + should really change that. These look fantastic + i love the idea of using a pumpkin beer!


Betta October 12, 2012 um 12:55 am

I simply had to say that this looks so simple, but so delicious. I’ll be making these for thanksgiving breakfast.


Katie @ Blonde Ambition October 12, 2012 um 12:49 pm

Sounds so good! I bet the beer gives it a unique flavor too 🙂

I never had sweet potatoes growing up…except for when they showed up on the table at Thanksgiving in the form of a mushy marshmallow-topped casserole…not exactly super appetizing! I love them now though.


Kiersten @ Oh My Veggies October 12, 2012 um 4:15 pm

I was going to make sweet potato sage biscuits on my blog too! No beer, though. 🙂

So funny that you never ate sweet potatoes growing up. My mom wasn’t crazy about them either, so we rarely had them, but they did always make an appearance at Thanksgiving.


jordan shoup October 13, 2012 um 3:44 am

Thank you ever so much for this breakfast treat. Cool.


sesbitt October 13, 2012 um 1:11 pm

making these today, using 1/2 cream cheese for the butter. will serve with cheddar cheese, ham, mustard, and cabbage borscht, and more beer!


maple lover October 15, 2012 um 2:15 pm



Millie October 15, 2012 um 7:04 pm

Awesome! I want to make these 🙂


Marsha Lang October 21, 2012 um 8:00 am

I made these biscuits over the weekend and they turned out great. Thank you!


Acacia November 18, 2012 um 11:23 am

Do you have a suggestion for which types of beer? Lager vs ale etc?


Jackie November 19, 2012 um 12:54 pm

I like a wheat beer or a pumpkin ale.


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