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Buttery Cinnamon Sweet Potato Biscuits with Cinnamon Pecan Butter

Savor the rich, buttery goodness of Buttery Cinnamon Sweet Potato Biscuits, filled with the crunch of PLANTERS® Butter Cinnamon Pecans. The sweet potato-infused dough, with a hint of sugar, bakes into golden-brown biscuits, offering a perfect balance of warmth and sweetness. Topped with Cinnamon Pecan Butter, each bite is a heavenly combination of indulgent flavors, making these biscuits a decadent treat for any occasion.

8 Servings
prep time
Prep Time 30 minutes
cook time
Cook Time 15 minutes
total time
Total Time 45 minutes


  • 1/2 cup unsalted butter, softened
  • 1/2 cup PLANTERS® Butter Cinnamon Pecans, chopped
  • 11/4 cup flour
  • 3/4 cup cooked, mashed and cooled sweet potato
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons milk, as needed


  1. Heat oven to 400°F.  Lightly spray baking sheet with nonstick cooking spray.
  2. In medium bowl beat butter until creamy.  Mix chopped pecans into butter until blended.  Reserve ¼ cup butter mixture. Using plastic wrap, roll remaining butter into a log.  Refrigerate.
  3. In medium bowl combine flour, sweet potato, sugar, baking powder, salt and reserved ¼ cup cinnamon pecan butter until well mixed. Add milk as needed; dough should be soft but not sticky.  Combine until dough comes together smoothly.  It should be soft, but not too sticky.
  4. Roll dough on lightly floured surface to ½-inch thick.  Using 2½-inch round biscuit cutter, cut out 8 biscuits.  Place on prepared baking sheet.  Bake 12 to 15 minutes, or until golden brown.
  5. Serve warm with Cinnamon Pecan Butter.
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