Yam Good! Sweet Potato Sticky Biscuits

Sweet Potato Sticky Biscuits made with frozen sweet potatoes and walnuts.

Perfect for Thanksgiving, Christmas, New Year’s Day, and even Easter Sunday, these Yam Good Sweet Potato Sticky Biscuits are so versatile! I usually serve these as a sweet side item for a holiday meal, but this recipe also makes a fantastic dessert–just add some vanilla ice cream on top!

My personal preference–and it’s more of a necessity on some mornings than a preference–is to warm up a few leftover Sweet Potato Sticky Biscuits for the best holiday-hangover-cure breakfast ever. With a cup of egg nog, of course. A proven remedy.

Sticky biscuit skillet bake made with frozen yam patties.

I’ve got to give thanks to my awesome mom for always trying out different recipes for us when we were growing up. One sweet day, she discovered her soon-to-be-famous Sweet Potato Biscuits recipe. This recipe became an immediate classic in our family. I would always bring this dish to school potlucks when I was a teacher. I fed these Sweet Potato Biscuits to hundreds of teachers over the years, and I would get the same school-wide email inquiries every time: “Thanks for another great Holiday Feeding Frenzy, everyone! Who made the sweet potato biscuits? Can I have the recipe, please?” That was a few years before Pinterest and Facebook took over the world, so I would carefully type up the recipe and then (humbly) send it out to those in need.

I consider those school potlucks my pre-Cherry-and-Spice-blog internship. Now that I am no longer grading essays on the weekends (and no longer very humble), I have the time and the tech tools to share this recipe. . . at this very moment. . . with the universe. Now, I’m just going to put this invitation in motion into the universe and see what happens: Universe, come. . . (read my blog and). . . enjoy these Sweet Potato Sticky Biscuits. . . They’re Yam Good. . . 

Sweet Potato Sticky Biscuit dumplings with walnuts in cast iron skillet.

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How to make Yam Good Sweet Potato Sticky Biscuits:


Frozen yam patties in a bag with Grands Flaky Layers Biscuits in a can.

Preheat your oven to 350˚ F.

Grab some Grands Flaky Layers Biscuits and 16 frozen sweet potatoes/yams. Cut the frozen yam patties in half.

You can find frozen yam patties in most grocery stores, but you can also use canned yams or even fresh, cooked sweet potatoes. Just drain/peel, slice into 1/2 inch slices, and cut in half.

Peel the Grands Flaky Biscuits apart at the middle layer.

Peel the biscuits in half at the middle layer so that you end up with 16 biscuit halves.

Cut frozen yam patties in half and wrap biscuit around yam, sealing along edges.

Fold the biscuit half around the yam slice and pinch and press the edges to seal.

These are magical little biscuits. It really doesn’t matter how pretty or not-so-pretty you fold or crease the dumplings; they will turn out gorgeous once baked.

16 sweet potato slices wrapped in a biscuit.

Continue wrapping the yam slices until you’ve used up all 16 biscuit halves.

Sweet potato stuffed biscuit dumplings arranged in a cast iron skillet with 16 frozen yam halves placed throughout.

Use the oven to melt a stick of butter in a cast iron skillet (or a 13 x 9 casserole dish). Then arrange all of your sweet potato biscuits in a circle. Place the remaining 16 yam halves in the empty spaces, cut side down.

Water, sugar, and corn syrup in a saucepan.

Add water, sugar, and light corn syrup to a medium saucepan.

Boiling simple syrup in a saucepan.

Boil over high heat for 10 minutes. Stir occasionally.

Pour simple syrup over sweet potato biscuits in cast iron skillet.

Pour the syrup mixture over the biscuits and yams, being careful not to overflow the dish. If your dish will not hold all of the syrup mixture, just discard the rest once the syrup has reached 1/2 inch from the top of your dish.

Sweet potato dumplings and simple syrup in cast iron skillet topped with cinnamon and walnuts.

Top with cinnamon and pecans (walnuts would also taste great).

Yam Good Sweet Potato Sticky Biscuits served on a plate with raspberries.

Bake at 350˚ F for 35-45 minutes. Make sure your biscuits have risen and are cooked through. The tops should be a golden brown.

Sweet potato stuffed sticky biscuits.
These Sweet Potato Biscuits are Yam Good, so get some on your plate before they’re gone!

Here’s the complete, printable recipe for Yam Good Sweet Potato Sticky Biscuits:

Yam Good! Sweet Potato Sticky Biscuits

Yam Good! Sweet Potato Sticky Biscuits


  • 1 package Grands Flaky Biscuits
  • 32 oz package frozen yam patties (16 total)
  • 1 stick butter
  • 2 cups water
  • 2 cups sugar
  • 2 tablespoons light corn syrup, such as Karo
  • ½ tsp cinnamon, ground
  • ½ cup pecans, chopped (or walnuts if you prefer)


  1. Preheat oven to 350˚ F.
  2. Cut frozen yams in half and set aside.
  3. Separate biscuits into two layers. Place one yam half on one biscuit half and fold dough over yam, gently stretching as needed and pinching edges together. Repeat until you’ve used all 16 biscuit halves. You will have leftover yam halves for a later step.
  4. In the oven, melt butter in 12 in. cast iron skillet or 13 x 9 in. casserole dish. Remove from oven and add the sweet potato biscuits.
  5. Add the remaining yam halves to the skillet between dumplings where space is available, placing the cut side down (curved side up).
  6. In a medium saucepan over high heat, bring water, sugar, and syrup to a boil for 10 minutes, stirring occasionally.
  7. Carefully pour syrup mixture over the top of the biscuits. If your dish won’t hold all of the syrup, just stop adding the syrup when you’re ½ inch from the top.
  8. Sprinkle with cinnamon and pecans.
  9. Bake at 350 for 35-45 minutes or until biscuits have risen and are golden brown. The tops should be darker than normal biscuits to ensure they are cooked through in the center. Enjoy these delicious sweet treats!

This recipe is linked up with other zesty bloggers at Weekend Potluck!

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