Thomas Jefferson’s Sweet Potato Biscuits are an historic, incredible treat that affords the best American culinary traditions in each biscuit. Mr. Jefferson, aside from being a statesman, author of the Declaration of Independence, our third President, an architect and farmer, was also a great cook and connoisseur, credited with bringing the recipe for ice cream to these shores. His biscuit recipe uses the best of Southern cuisine; pecans, brown sugar and sweet potatoes.
Thomas Jefferson's Sweet Potato Biscuits

Thomas Jefferson's Sweet Potato Biscuits
Prep time
Cook time
Total time
Recipe type: Baked Goods
Cuisine: American
Serves: 24
  • 5 Cups flour; plus more
  • 1 Cup light brown sugar (packed)
  • 2 Tablespoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1 Cup shortening
  • 2 Cups mashed cooked sweet potatoes; cooled
  • 1 Cup whipping cream
  • 1/2 Cup coarsely-chopped pecans
  1. Stir together flour, brown sugar, baking powder, cinnamon, salt, ginger and allspice in large mixing bowl. Cut in shortening with 2 knives or dough cutter until crumbly. Add sweet potatoes and mix well with wooden spoon. Add cream and pecans and stir just until moistened.
  2. Turn dough out onto a lightly floured surface. Roll out dough to 1 1/2 inches thick. Cut out biscuits with a floured 2-inch biscuit cutter. Place biscuits 1 inch apart on ungreased baking sheets.
  3. Bake at 350 degrees until golden brown, 25 to 30 minutes. Serve warm or cool on wire rack to room temperature.
Recipe from "City Tavern Cookbook" by the City Tavern in the historical area of Philadelphia.
Nutrition Information
Serving size: each biscuit Calories: 288 Fat: 14 g Carbohydrates: 37 g Sodium: 228 mg Fiber: 1.27 g Protein: 4 g Cholesterol: 14 mg

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