Sweet Potato Biscuits – Cooking with Kid Recipe

Sweet Potato Biscuits - by Little Spoons and Spice
Our family isn’t big on biscuits, maybe it’s because we live so far north.  But this fun shaped sweet potato variety isn’t like your typical biscuit.  As one of my 3-year-old’s would say, “they’re yummy yummy in my tummy”.  And they’re a perfect addition to dinner. Kids might even argue that it counts as a vegetable.  🙂

In this recipe, you might notice a new ingredient called Maple Sugar.  One of the many perks of living in the north is a ready supply of real maple syrup products.  We have a small maple syrup operation of our own, but its tiny compared to producers like The Maple Dude. Like thousands of other families across the northern states and Canada, Tim Sternitzky (The Maple Dude owner/operator and a friend of our family) harvests sap from sugar maple trees every spring for cooking maple syrup. He also produces an assortment of other products, like maple sugar, which is featured in this recipe.

I’m sure most of you don’t have maple sugar in your pantry. So, for this recipe, you can substitute with granulated cane sugar or other sweetener of your choice.  I chose to use maple sugar because it adds a subtle hint of maple that nicely compliments the sweet potato in the biscuits.

OK, let’s start baking.  Here’s a list of supplies you’ll need:

  • Measuring cups
  • Measuring spoons
  • Mixing bowl
  • Spoon or spatula
  • Fork (for mashing sweet potatoes)
  • Basting brush
  • Cookie or biscuit cutters
  • Baking sheet
  • Parchment paper


Every child’s ability varies depending on maturity or cognitive and physical ability.  Parents need to use their own discretion when assigning tasks.  These are general guidelines for the Sweet Potato Biscuits.

Younger than 3 years old

  • Name and count ingredients with child
  • Dump measured ingredients into bowl
  • Mix dry ingredients together in bowl with large spoon/spatula
  • Pick out the desired cookie cutter shape(s)
  • Brush milk on top of biscuits (may need assistance)

3 – 5 years old

  • All of tasks from younger than 3 years old
  • Count and measure ingredients
  • Mash sweet potatoes with a fork
  • Mix ingredients together with spoon or clean hands
  • Use rolling pin to roll dough
  • Use cookie or biscuit cutters (may need assistance)
  • Set biscuits on cookie sheet

6 – 7 years old

  • All of the younger tasks
  • Roll dough to ½ inch thickness

8 – 9 years old

  • All of the younger tasks

10 – 12 years old

  • All of the younger tasks
  • Bake biscuit in oven



  • Wash everyone’s hands!
  • Clean all work surfaces before starting.
  • Leave tasting until the end. Your child might not understand the difference between a ready-to-eat ingredient and a raw unsafe ingredient.
  • It is okay for your kitchen to get a little messy.
  • Keep in mind that your child is learning, so patience is key!

Sweet Potato Biscuits - by Little Spoons and Spice

Sweet Potato Biscuits

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 16 biscuits
Calories: 145kcal
Author: Stacey Weichelt, RDN, CD


  • 1 cup whole wheat pastry flour
  • 1 ½ cups all-purposed flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 ½ cup sweet potatoes cooked and mashed (or 3 small sweet potatoes)
  • 3 tablespoons maple sugar or sweetener of your choice
  • ½ cup butter softened
  • ½ cup milk
  • 3 tablespoons milk for brushing on biscuits


  • Preheat oven to 450℉
  • In a large bowl combine dry ingredients (flour, cinnamon and baking powder, and salt).
  • In a separate bowl, blend together sweet potatoes, sugar and butter. Add dry ingredients and mix together. Gradually add ½ cup milk until forms soft dough. I found that using my hands worked best to reach the desired consistency.
  • Set dough on floured surface and lightly dust with flour to prevent any sticking. Roll dough out to ½ inch thickness. Cut each biscuit out using a cookie or biscuit cutter. Creating these into fun shapes is the best part.
  • Place dough shapes on a parchment lined pan, close together, but not quite touching. Brush the tops of each biscuit with milk. Bake for 10-12 minutes or until they have lightly browned on top.
  • Best served hot.


Tip: When making whole grain biscuits, I would recommend using whole grain pastry flour for a more tender biscuit, compared to using regular whole grain flour. If you don’t have whole grain pastry flour at home, you could always substitute with all-purpose flour.


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