Thanksgiving Leftover Recipes: Sweet Potato Biscuits Recipe (2024)

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Looking for Thanksgiving leftover recipes?This easySweet Potato Biscuits recipe uses leftover sweet potato casserole – even if you make it withmarshmallows on top!

I know everyone is saying it, but I’m gonna say it too: can you believe Thanksgiving is coming this Thursday!? It’s only 4 days away!

It’s my favorite holiday and I look forward to it all year long, but then BAM! It’s here. And I still have a million things to do, of course. I’m sure I’m not the only one.

While I’m sure you are mostly thinking about your upcoming holiday meal, it’s also a good time to think about the leftovers.

I don’t know about you, but I spend a pretty penny on Thanksgiving dinner and I’m not going to let those leftovers go to waste! With perfect timing, our #SundaySupper theme this week is Thanksgiving leftovers, hosted by Nicole of Daily Dish Recipes.

My contribution is Sweet Potato Biscuits, that you make with leftover Sweet Potato Casserole or other leftover sweet potatoes.

I used leftover Sweet Potato Casserole — marshmallows and all — in these biscuits. If you make a different version, use your version. If you don’t make Sweet Potato Casserole at all, no problem — just mash up 1 cup of cooked sweet potatoes and add a couple tablespoons of brown sugar and you’re good.

I like these biscuits mostly because of the color — they look so great with meals during the Autumn months. They go along nicely with a Turkey Noodle Soup that you might make with your leftover turkey. Or for breakfast with some butter and honey. However you enjoy them, one thing is certain…you be able to put leftover sweet potatoes to great use!

Thanksgiving Leftover Recipes:
Sweet Potato Biscuits Recipe

Sweet Potato Biscuits

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5 from 3 reviews

Author: Brandie Valenzuela

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Description

Looking for Thanksgiving leftover recipes?This easySweet Potato Biscuits recipe uses leftover sweet potato casserole – even if you make it withmarshmallows on top!

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon salt
3 teaspoon baking powder
1 teaspoon baking soda
4 tablespoons cold butter (2 ounces, cut into pieces)
1 cup leftover sweet potato casserole (or mashed sweet potatoes)
1/8 – 1/4 cup milk (or more, if needed)

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Instructions

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper (or spray with cooking spray).
Mix dry ingredients in food processor. Pulse butter into flour mixture until all butter has been blended into the flour. Process in the sweet potatoes to the flour mixture, just until fully combined with flour.
Add 1/8 cup of milk to mixture. Add more milk, a tablespoon or two at a time, if necessary to achieve a ball of dough in your processor. Dough should be soft and smooth, not dry or too wet. If you end up with dough that is too wet and sticky, at a bit more flour so that it can be handle and rolled. If too dry, add more milk.
Roll dough on your surface so that it is approximate 1/2-inch thick. Cut in 2-inch rounds with a biscuit cutter. Place rounds on prepared baking sheet. Reroll remaining dough and continue cutting rounds until all dough is used.
Bake for 9-10 minutes, or until biscuits are golden brown.

Notes

–If you don’t have a food processor, you can certainly prepare this recipe by hand. Simply do all the steps in a bowl. When combining butter with flour, use a fork or pastry blender to work the butter into the flour.

–If you won’t be using leftover sweet potato casserole (a casserole that has had sugar added to it), I recommend adding 2 tablespoons of brown sugar to your dry ingredients. This is completely optional though.

–I like to brush butter on the top of the biscuits shortly after they come out of the oven.

Category: Breads
Method: Baking
Cuisine: American

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Adapted from Mark Bittman’s How to Cook Everything app
Be sure to check out this massive list of Thanksgiving leftover recipes andideasbelow! Lots of great stuff that I’m sure you will find helpful for your holiday:

Breakfast & Brunch

Sweet Potato Cinnamon Rolls byGrandbaby’s Cakes
Turkey Cranberry Muffins byIn the Kitchen with Audrey
Sweet Potato Biscuits byHome Cooking Memories

Main Course

Turkey Enchiladas byWebicurean
Thanksgiving Leftover Casserole byFamilyFoodie
Turkey and Cranberry Monte Cristo bySupper for a Steal
Thanksgiving hangover sandwich byCrispy Bits & Burt Ends
Turkey Tamale Pie byDinners, Dishes, and Desserts
Thanksgiving Leftovers Pot Pie byI Run For Wine
Turkey and Stuffing Pasty bySmall Wallet Big Appetite
The Ultimate Thanksgiving Leftovers Sandwich byDaily Dish Recipes
Leftover Turkey Hash with Vegetables by An Edible Mosaic
Turkey Tetrazzini byThat Skinny Chick Can Bake
Thanksgiving Leftovers: Turkey and Andouille Gumbo for #SundaySupper byCatholic Foodie
Red Potato Turkey Cutlets with Ginger & Fresh Herbs bySue’s Nutrition Buzz
Thanksgiving Turkey Banh Mi Sandwich by30AEats
Leftover Turkey and Sausage Gumbo byMy Catholic Kitchen
Turkey Mornay Open-Face Sandwiches byThe Weekend Gourmet
Leftover Mashed Potatoes and Beef Croquettes byPippis in the Kitchen Again
Simple and easy! Turkey a la king, fit for a queen! byMidlife Road Trip
Turkey and Mushroom Risotto byComfy Cuisine
Vegetarian Shepherd’s Pie byThe Wimpy Vegetarian
Skillet Turkey Reuben byCindy’s Recipes and Writings
# glutenfree Turkey Shepard’s Cake byCooking Underwriter
Hawaiian BBQ Turkey Flatbread PizzabyDamn Delicious
Turkey shepards pie! byThe Realistic Nutritionist
Turkey & Cranberry Panini with Tarragon Aioli byThe Messy Baker Blog

Soups, Salads, Sides & Starters

Gluten Free Turkey and Dumplings byThe Meltaways
Shaved Brussels Sprouts Salad with Shallots and Pancetta byGirl in the Little Red Kitchen
Curried Turkey Salad byKimchi Mom
Potato Patties w/ Tomato Salsa byLa Cocina De Leslie
Spicy Coconut Turkey Soup byDiabetic Foodie
Mashed Potatoes Twice Baked byHezzi-D’s Books & Cooks
Moroccan Chicken Salad with Rice byMy Trial’s in the Kitchen
Cranberry Barbecue Stuffed Sweet Potatoes byCupcakes and Kale Chips
Olive Tapenade byFast Food to Fresh Food
Leftover Turkey Soup byBobbi’s Kozy Kitchen
Sweet Potato Bread Pudding byMarocMama

Sweets & Desserts

Cranberry Sauce Crumb Bars bygirlichef
Pumpkin Gingersnap Truffles byChocolate Moosey
Sweet Potato Spice Cake with Pecan Streusel Topping byShockingly Delicious
Chocolate Peanut Butter Potato Frosting byYummy Smells

Wine Pairings for the Recipes Featured

Wine Pairings for Thanksgiving Leftovers #SundaySupper byENOFYLZ Wine Blog

Previous Post: « Food Memories of Hostess: Wonder Bread and Twinkies

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Comments

sana says
December 28, 2020 at 12:15 am
I like these biscuits mostly because of the color — they look so great with meals during the Autumn months. They go along nicely with a Turkey Noodle Soup that you might make with your leftover turkey. Or for breakfast with some butter and honey. However you enjoy them, one thing is certain…you be able to put leftover sweet potatoes to great use!
Reply
Cocomelon says
November 20, 2020 at 7:15 am
I made these last night with leftover Thanksgiving sweet potato caserole, and they were AMAZING! Not a super strong sweet potato flavor, but very soft and moist. Perfect with savory food or served warm with honey
Reply
See Also
Favorite Cream Cheese Frosting (Recipe) - Sally's Baking Addiction Traditional Irish Soda Bread Recipe Maple Snickerdoodles Recipe: #52WeeksofSweets - Forks and Folly Maple-Pecan Sticky Buns Recipe
Sarah R. says
November 20, 2015 at 5:20 am
I l-o-v-e that you use leftover sweet potato casserole in this, including the ‘mallows. That is an AWESOME way to reinvent leftovers! Thank you for linking up to Snickerdoodle Sunday and hope you’ll come back this weekend with your latest & greatest. 🙂
Reply
Cheryl says
November 19, 2015 at 2:27 am
These look awesome, pinning for Thanksgiving!!
Reply
Carlee says
November 15, 2015 at 6:10 am
What a fun and delicious way to use some leftovers! I LOVE this idea!
Reply
Amanda says
December 3, 2014 at 6:41 am
I made these last night with leftover Thanksgiving sweet potato caserole, and they were AMAZING! Not a super strong sweet potato flavor, but very soft and moist. Perfect with savory food or served warm with honey 🙂
Reply
Mallory @ Total Noms says
November 29, 2013 at 6:14 am
I’m making these this morning! Will let you know how it goes 🙂
Reply
Mallory @ Total Noms says
November 18, 2013 at 11:15 am
Thanks for suggesting this for my Thanksgiving Leftovers roundup post- these look DELECTABLE! I am dying to try these this year!
Reply
Stephanie says
August 17, 2013 at 4:36 pm
This is brilliant. I always have left over sweet potatoes!
Reply
Martha says
November 24, 2012 at 8:52 am
Just made the biscuits using Bisquick and leftover sweet potato casserole — easy and delicious. Thanks for the idea!
Reply
Liz says
November 21, 2012 at 4:40 am
These look irresistible!!!
Reply
Ruby @ The Ruby Red Apron says
November 19, 2012 at 6:18 pm
I love this idea! I can’t believe the marshmallows are included!
Reply
- brandie says
  November 21, 2012 at 12:21 am
  Thanks, Ruby!
  Reply
Anne @ Webicurean says
November 19, 2012 at 9:10 am
What a GREAT way to use leftover sweet potato casserole! These look really yummy, slathered in butter … drizzled with honey!
Reply
- brandie says
  November 21, 2012 at 12:22 am
  Thanks Anne! Honey and butter a must in my opinion! 🙂
  Reply
Sarah says
November 19, 2012 at 6:40 am
I’m so glad you used the marshmallows and all. I love the sweet potatoe casserole. I can just eat that during the meal and be perfectly content. But I would be pretty content with these biscuits the next day!
See Also
Roasted Turkey Roulade Recipe (Stuffed Turkey Roll)
Reply
- brandie says
  November 21, 2012 at 12:23 am
  Thanks Sarah! I really wanted to make sure the marshmallows were included too. You really can’t taste them in the recipe, but I wanted this simple and didn’t want to have to work around scooping marshmallows.
  Reply
Faye Leong says
November 19, 2012 at 5:35 am
Love these sweet potatoes biscuits so much! Great leftovers idea!
Reply
- brandie says
  November 21, 2012 at 12:24 am
  Thanks Faye!
  Reply
Jennie @themessybakerblog says
November 19, 2012 at 5:04 am
Brandie, these look amazing. What a brilliant idea. I bet they’re delicious. I can’t wait to try this recipe!
Reply
- brandie says
  November 21, 2012 at 12:24 am
  Thank you so much, Jennie!
  Reply
The Wimpy Vegetarian says
November 18, 2012 at 11:00 pm
I am totally making these!!! I’ve never made sweet potato bread in any form, but I just know I would love these from a sweet potato casserole!!
Reply
Family Foodie says
November 18, 2012 at 8:13 pm
Sweet Potato Biscuits Oh MY! What a great idea. I can imagine how wonderful these must be!
Reply
Carla says
November 18, 2012 at 4:47 pm
You put the actual marshmallows in it too?! I think I love you.
Reply
Sheila Fretz says
November 18, 2012 at 3:21 pm
These look great ! I never thought of using sweet potatoes in biscuits.
Reply
Sarah says
November 18, 2012 at 1:49 pm
It’s been ages since I made biscuits! Yum!
Reply
Patti says
November 18, 2012 at 1:15 pm
Great idea Brandie! I like that you included the marshmallows from the casserole!
Reply
Conni Smith says
November 18, 2012 at 12:05 pm
YUM!!!! Your biscuits look great!
Reply
Heather @girlichef says
November 18, 2012 at 11:29 am
Mmmm…I love sweet potato biscuits – and I totally love that you can use the marshmallows and all in these. They’re the perfect use for leftovers!
Reply
Martin D. Redmond says
November 18, 2012 at 10:54 am
When I was a kid, we used to eat those biscuits you buy in the refrigerated section with a plate full of syrup….so I love me some biscuits. And these look and sound amazing!
Reply
Hezzi-D says
November 18, 2012 at 9:05 am
Awesome use of leftover sweet potatoes! I like that these are perfect for breakfast the next day.
Reply
Bobbi's Kozy Kitchen says
November 18, 2012 at 9:05 am
These would give my plain old sausage and biscuits such a wonderful face lift!!! Thank you for sharing them!
Reply
Brianne @ Cupcakes & Kale Chips says
November 18, 2012 at 7:53 am
You are right – the color totally makes these. Mmm, I am thinking a little cream cheese and honey, actually.
Reply
Amy Kim (@kimchi_mom) says
November 18, 2012 at 7:50 am
Beautiful! Sounds great and your sweet potato casserole looks awesome!
Reply
Susan says
November 18, 2012 at 7:47 am
I’ve made squash biscuits but not sweet potato, it’s been on the list for a long time to do! I bet these are great.
Reply
Susan 30A EATS says
November 18, 2012 at 7:22 am
I love biscuits…period! Yours look delicious and would be great at Thanksgiving and for leftovers!
Reply
Amanda @ MarocMama says
November 18, 2012 at 7:17 am
Great idea! Can’t wait to try them and make gluten-free.
Reply
Jen @JuanitasCocina says
November 18, 2012 at 7:03 am
Great minds think alike…using up those leftover sweet potatoes! I am in love with these biscuits!
Reply
diabeticFoodie says
November 18, 2012 at 5:52 am
A restaurant near where I live is famous for their sweet potato biscuits. I tried making their recipe at home once and let’s just say it wasn’t at all the same (I suspect they may have left something out on purpose). I look forward to trying your recipe!
Reply
Erin @ Dinners, Dishes and Desserts says
November 18, 2012 at 5:52 am
What a great idea with sweet potatoes – never would have though to turn them into biscuits! They look great!
Reply
Megan says
November 18, 2012 at 5:44 am
I agree with what Laura said. Seriously though, I will be making these on Friday!
Reply
Cindys Recipes says
November 18, 2012 at 4:47 am
Thanks Brandie for another sweet potato recipe to add to my list!
Reply
veronica gantley says
November 18, 2012 at 4:10 am
I love biscuits and what a great way to get rid of the leftovers. Stunning thanksgiving colors! What a gorgeous and delicious recipe!
Reply
Laura Hunter says
November 18, 2012 at 3:46 am
Oh forget about leftovers this looks like it needs to make its way to my Thanksgiving table.
Reply

Thanksgiving Leftover Recipes: Sweet Potato Biscuits Recipe (2024)

FAQs

What is the secret to biscuits? ›

Use Cold Butter for Biscuits

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

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How long does sweet potato last after cooked? ›

Cooked sweet potatoes generally keep without spoiling for a few hours when stored at room temperature. They can last three to five days if stored in an airtight container and refrigerated. Frozen cooked sweet potatoes will keep well for up to six months.

Find Out More ›

How did they make biscuits in the old days? ›

Originally, biscuits were little more than wheat flour and water, baked to form hardtack, which was carried by travelers because it stored for long periods of time. By the early 1800s, commercial baking powder was developed and the biscuit took a form that resembles the modern biscuit.

What is the oldest biscuit? ›

Aberffraw biscuits are said to be Britain's oldest biscuit! The Welsh shortbread is pressed with the shape of a scallop shell and are made with high quality ingredients to create a rich, buttery shortbread.

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What happens if you use baking soda instead of baking powder in biscuits? ›

That is why you will notice that recipes usually call for a small amount of baking soda, typically ¼ teaspoon per 1 cup of flour. Do not make the mistake of trying to substitute equal parts baking soda for baking powder in recipes. Your baked goods will have no leavening, be quite flat, and have an altered taste.

How do you reheat biscuits and keep them moist? ›

Reheat leftover biscuits in the oven on a parchment lined baking sheet for 3-5 minutes at 350° F (176° C). Reheat your biscuits in the microwave by wrapping each one in a damp paper towel and heating them for 45-60 seconds. Brush your biscuits with melted butter before you reheat them for extra flavor and moisture.

How do you reheat biscuits without making them soggy? ›

Cut your biscuits in half and butter each side. Heat a non-stick — or better yet, cast iron — skillet over medium heat. Place your biscuits in the pan, butter side down. Let each one fry until the whole biscuit is warmed through and the buttered side is golden brown.

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What to use leftover biscuits for? ›

Use any leftover buttermilk biscuits to make croutons for your favorite soups and salads. If you have a few leftover biscuits, try this bread pudding that's perfect for two. Dust it with powdered sugar or top with scoops of vanilla ice cream if you like — you won't regret it.

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What does adding an egg to biscuits do? ›

For super light, crumbly biscuits try grating or pushing the yolks of hard-boiled eggs through a sieve into the biscuit dough. This increases the fat content and slows down the development of gluten. Cookie recipes on the other hand are more likely to contain eggs. Adding moisture as well as binding the mixture.

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Should you chill biscuit dough before baking? ›

And the longer it takes the butter to melt as the biscuits bake, the more chance they have to rise high and maintain their shape. So, chill... and chill.

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Are biscuits better with butter or shortening? ›

Crisco may be beneficial for other baking applications, but for biscuit making, butter is the ultimate champion!

Tell Me More ›

What ingredient most caused the biscuits to rise? ›

While biscuits receive some leavening power from chemical sources — baking powder and baking soda — the difference between serviceable and greatness comes from the extra rise that steam provides. In order to generate steam, the oven must be set at a minimum of 425 degrees for at least 10 minutes prior to baking.

Read The Full Story ›