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Mini Sweet Potato Biscuits with Prosciutto Butter

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Mini Sweet Potato Biscuits with Prosciutto Butter are flaky, tender and just the right amount of sweet. These little bites are great for an appetizer spread or to serve with a bowl of steaming soup!

A split biscuit slathered with prosciutto butter on a white plate.

Biscuit, Meet Your New Favorite Butter

These little gems are the first in a series of recipes for a Friendsgiving Cocktail Party! I’m taking some of our favorite Thanksgiving flavors and reimagining them into small bites that are perfect for grazing.

Sweet potato biscuits aren’t a new thing, but I’ve shrunk them down to look quite comfortable alongside other little party nibbles. 

That butter, though! Studded with prosciutto, a little schmear of this turns a biscuit into something akin to an elevated ham biscuit…and who doesn’t love that?! 

A crock of prosciutto butter next to a tray of sweet potato biscuits.

Gather Your Ingredients

  • Unsalted butter — some softened for the compound butter; some cold for the biscuits.
  • Prosciutto — comes sliced thin in packages, or you can ask for it from the deli counter. You’ll chop it into small bits.
  • Fresh thyme — to add an herbal note.
  • Sweet potato — cook this ahead of time or use leftover mashed.
  • Milk — my default is 2%, but any percentage is fine. Buttermilk would be nice, too.
  • Honey — to sweeten the biscuits just a tad more.
  • All purpose flour — my favorite is King Arthur unbleached organic.
  • Baking powder — for a little rise and fluffy crumb.
  • Kosher salt + fresh cracked black pepper
Visible layers on the side of a fluffy sweet potato biscuit.

Let’s Make Some Mini Biscuits!

  1. Combine softened butter, prosciutto, a generous teaspoon of fresh chopped thyme and several grinds of black pepper in a bowl. 
  2. In a mixing bowl, stir together the mashed sweet potato, honey and milk until well combined.
  3. In a food processor, pulse the flour, baking powder and salt to combine. Add the cubed cold butter and pulse again until it resembles coarse crumbs.
  4. Dump the flour mixture into the sweet potato mixture and stir together until it just comes together to form a soft dough.
  5. Gently knead it on a floured surface to bring it all together, then pat it into a rectangle about 3/4-inch thick. Cut into small squares then transfer to a parchment lined baking sheet. Bake at 425°F for 10 minutes.

Helpful Recipe Tips

Room temperature butter — the prosciutto butter requires room temperature, or softened butter. I like to leave the butter on the counter for an hour or two to soften up gradually. If you forget, you can use your microwave’s soften or defrost function. 

Cold butter — for the biscuit dough, you’ll want to start with very cold butter. I like to cut it into very small bits ahead of time, put it on a dish or bowl and pop it back in the fridge until it’s time to use it. The smaller the cubes, the less pulsing you should have to do (which creates friction heat) and the faster it will incorporate with the flour for a prefect coarse crumb.

Make ahead option — getting the prep done early, even the night before, is ideal if you’re serving these at a cocktail party. Bake the biscuits as instructed. Allow to cool, then wrap in foil. It’s okay to leave these on the counter for a day, or store them in the fridge. Heat them up before serving; if you’ve wrapped them in foil, loosen the wrapping a bit and pop the whole package in a 350°F oven for several minutes. 

Forming + cutting biscuits — absolutely use a straight edge to help you form a rectangle with your dough. I keep a crafting ruler in my kitchen tool drawer…it comes in handy for so many things! My bench scraper also has a ruled edge and works for this, too. If you can’t get close to square corners, trim a little off the edges and combine those scraps to form similarly sized biscuits. If they don’t turn out quite as cute, you can save those as your baker’s share! When you cut the biscuits, be sure to use an up and down motion rather than dragging the blade across, which can pinch the edges together and prevent even rising.

A slab of biscuit dough cut into small squares.

What to Sip

You most definitely need to make Sparkling Pear + Kumquat Sangria! It can be made with or without booze, making it the perfect choice for all your guests!

When to Make This Recipe

This is a cute little canapé perfect for all sorts of parties. You can also serve them up with soups and casseroles (hello, pot pie!), turn them into mini sandwiches, or add them to a brunch board.

Mini sweet potato biscuits slathered with prosciutto butter on a plate.

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Mini sweet potato biscuits slathered with prosciutto butter on a plate.

Mini Sweet Potato Biscuits with Prosciutto Butter

Sip + Sanity | Linda Feller
Mini Sweet Potato Biscuits with Prosciutto Butter are flaky, tender and just the right amount of sweet. These little bites are great for an appetizer spread or to serve with a bowl of steaming soup!
Prep time.20 minutes
Cook time.10 minutes
Total time.30 minutes
Number of servings.20 mini biscuits
Calories per serving.140 kcal


Prosciutto Butter

  • 8 tablespoon unsalted butter (1 stick), room temperature
  • 2 ounce prosciutto, chopped into small bits
  • 1 teaspoon fresh thyme, chopped (a generous teaspoon)
  • fresh cracked black pepper

Sweet Potato Biscuits

  • ½ cup mashed sweet potato
  • 6 tablespoon milk
  • 1 tablespoon honey
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoon kosher salt
  • 6 tablespoon unsalted butter, cold, cut into small cubes


  • Combine the softened butter, prosciutto, thyme and several grinds of black pepper together. Transfer to a serving dish and set aside.
  • Preheat the oven to 425°F. Line a sheet pan with parchment.
  • In a mixing bowl, combine the sweet potato, milk and honey. Set aside
  • In a bowl of food processor, combine flour, baking powder and salt by pulsing several times. Add the butter chunks and pulse several times until the mixture resembles coarse crumbs.
  • Transfer the flour mixture to the bowl with the sweet potato mixture. Fold the ingredients together just until a soft dough forms.
  • Lightly flour a work surface. Gently knead the dough several times, then roll or pat it into a 3/4-inch thick rectangle (see note below). Use a long knife or bench scraper dusted with flour to cut the dough into 20 squares (use an up and down motion, rather than a pulling motion to cut the biscuit dough).
  • Transfer the biscuits to the sheet pan and bake for 10 minutes.
  • Serve warm with prosciutto butter.


Use a bench scraper or other straight edge to help shape the dough into a rectangle, but it doesn’t have to be perfect. Feel free to trim two opposing ends off to get something close to square corners. You can shape the cut-offs into similarly sized biscuits + bake them right along with the ‘pretty’ ones. Serve them up or save them as your baker’s share!


Calories: 140kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 347mg | Potassium: 62mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1601IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg
Keywords.fall, holidays, oven, thanksgiving
Did You Make This Recipe?Be sure to share a comment below!

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