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Sweet Potato Biscuits

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Sweet Potato Biscuits, this recipe was something I had to share. Co-founder Jocelyn Jackson added this recipe to the PKC  it’s the peoples kitchen collective.

Free Breakfast menu that honors the Panthers serving a “delicious and nutritious” breakfast to youngins’  before school. Over the years, hundreds of PKC volunteers have cooked for thousands of people to bring this legacy to life.

We are so grateful to each community cook past and present — especially the ones on the 5am biscuit shift. Double or triple this recipe to share with your family and neighbors and begin your own revolutionary legacy of mutual aid.

It is a large-scale community dining project that uses food, art, and education to address the critical social justice issues of our time while centering the lived experiences of Black and Brown folks.


1 1⁄2 cups all-purpose flour, plus more for kneading and shaping

1⁄4 cup whole wheat flour

2 tablespoons light-brown sugar

2 1⁄2 teaspoons baking powder

1 teaspoon salt

1⁄2 teaspoon baking soda

1/3 cup yogurt

6 tablespoons cold unsalted butter, cut into pieces, 3⁄4 cup sweet potato puree, chilled (Roast the sweet potato, do not boil. After roasting let cool, remove skin, and drain off any liquid before making puree.)


Preheat oven to 425 degrees, with rack on the lower shelf. In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In another bowl, whisk together sweet potato puree and yogurt; stir into flour mixture until combined (do not overmix).

Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, 5 or 6 times. If dough is too sticky, work in up to 1⁄4 cup additional flour.

Shape into a disk, and pat to an even 1-inch thickness. With a floured heart-shaped one and a half inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps with a little more fresh dough, and repeat to cut out remaining biscuits.

Place parchment paper on the sheet pan and place biscuits on parchment. Brush biscuits with melted butter if you like. Bake until golden, rotating once, 12 to 15 minutes. Unbaked dough can also be shaped and frozen. Bake from frozen, increasing baking time by a few minutes.

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If not pies, maybe the these sweet potato biscuits, I’ll make for the Thanksgiving delivery.. oh by the way, I still have some Zucchini & Carrot loaf left, if you want any. I love to bake, it’s a stress reliever for me, then I just have to give it away.. can’t eat it all myself. Just call me if you want some. 510-320-8332.

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