Sweet Potato Biscuits with Beetroot Orange Marmalade probably isn’t what your mother had in mind when she told you to eat your veggies.
Spring is definitely on its way. Hopefully, you are starting to think about your garden and looking forward to fresh vegetables. Since we are months away from fresh produce, I am bringing you a recipe for Sweet Potato Biscuits with Beetroot Orange Marmalade.
The bloggers at Sunday Supper Movement are also bringing you wonderful new ways to cook with root vegetables usually served over the long winter.
When I was a kid I remember my mom cooking beets’ for dinner. Back then they were not a personal favorite but then again she didn’t make marmalade. I often cook sweet potatoes for my kids and they have really started to like them, especially when I make my roasted veggie hash. I make many types of jams and marmalade, but this was a first using beetroot.
Okay so I am not sure how healthy my biscuits and marmalade are, but they are so good. I was a little skeptical about the beetroot marmalade, but the flavor and the texture of the beets’ work perfect. The beets’ give the marmalade a slight tartness which compliments the orange.
Very simple and makes just the right amount. I decided to make the Sweet Potato Biscuits to incorporate another more well-known, root vegetable. The biscuits were fluffy, with just the right amount of sweetness, and paired perfectly with the Beet Orange Marmalade.
Beetroots are one of the healthiest foods you can eat. Here is a little information on the versatile root vegetable.
- The beetroot is a root vegetable, scientifically known as Beta vulgaris.
- It is also known as red beet, table beet, garden beet, or simply beet.
- Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron and vitamin C.
- Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure and increased exercise performance.
- Many of these health benefits are due by their high content of inorganic nitrates.
- Beetroots are delicious when eaten raw, but are more frequently cooked or pickled. Their leaves can also be cooked and enjoyed like spinach.
- While beets are available throughout the year, their season runs from June through October when the youngest, most tender beets are easiest to find. Beets 101 by Authority Nutrition
Our family tries to sit down for dinner together at least 4 times a week. During spring and fall, it’s not easy because of the kid’s sports and work schedules. We always try to sit down for Sunday dinner. I think roasted pork or spring lamb, with some glazed carrots and my Sweet Potato Biscuits with Beetroot Orange Marmalade, would be perfect for a Sunday Supper together with your family.

- 3 beets' peeled and grated
- 2 oranges
- 3 cup Enough water to cover grated beetroot.
- 1 cup sugar
- Using a cheese grater, shred the beetroots into a small saucepan. I suggest you place wax paper or plastic wrap down on your counter. The beets will stain. It will also stain your hands but it comes off. Zest an orange and set the zest aside.
- Slice the oranges in half and squeeze out the juice.
- Place the juice in the saucepan with the grated beets. Slice the orange skins into fourths and add to the saucepan.
- Add enough water to the saucepan to cover the beets. Stir to combine.
- Bring to a boil, reduce heat to simmer. Cook beets for around 30 minutes until tender.
- Discard orange skins, squeezing out the juice.
- Stir in sugar and zest.
- Bring mixture back to a boil and cook on medium until reduced and thickened. 25-30 minutes.
- Pour into canning jars and store in the fridge. You could also process the jars for longer storage.

- 2 cups all purpose flour,divided
- 1 tbsp. brown sugar
- 1/2 tbsp. white sugar
- 2 1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- 7 tbsp. unsalted butter, cold and cut into pieces, divided
- 1/2 cup sweet potato puree
- 1/2 cup milk
- To make puree peel and dice 1 sweet potato. Place in a saucepan and cover with water. Bring to boil and cut for about 15 minutes until soft. Set aside to cool.
- Pre-heat oven to 425°F.
- Add flour, baking powder, salt and soda to food processor. Pulse to combine.
- Add 6 tablespoons butter to food processor and pulse until the mix is crumbly. Do not over mix.
- Place dry ingredients to a large bowl.
- Wipe out food processor bowl and add cooled sweet potato. Process on high until smooth and whipped. Add milk and pulse to combine.
- Stir wet ingredients into flour. Do not over mix.
- Turn out dough on to lightly floured surface.
- Sprinkle dough lightly with flour.
Knead gently 5 or 6 times until dough comes together.
- Pat into a 3/4 inch thick disk.
- Using a 2 1/2 inch biscuit cutter, cut out 5 rounds and place on greased cake pan.
- Gently combine scraps and cut out 1 more round. Place biscuits close together.
- Melt remaining butter and brush tops of biscuits.
Click here to pin for later:
If you think root vegetables are just potatoes and yams, well think again. The Sunday Supper community has come together this week to show you amazing dishes that can be made with root vegetables. From appetizers to dessert and every meal in between.
#SundaySupper Root Vegetables:
Appetizers
- Chipotle Sweet Potato Chips from Momma’s Meals
- Golden Beet Chips with Sea Salt from Sunday Supper Movement
- Roasted Beet Hummus from And She Cooks
- Roasted Root Vegetable Salad with Cranberry Vinaigrette from Nik Snacks
- Roasted Parsnip, Carrot and Garlic Soup from Rants From My Crazy Kitchen
- Roasted Sweet Potato Soup from Magnolia Days
- Root Vegetable Soup with Herb Croutons from An Appealing Plan
- Waffled Carrot Latkes from A Kitchen Hoor’s Adventures
Breakfast
- Carrot Cake Baked Oatmeal from Hezzi-D’s Books and Cooks
- Carrot Cake Smoothie from Brunch-n-Bites
- Carrot Cake Waffles from Alida’s Kitchen
- Sweet Potato Biscuits with Beetroot Orange Marmalade from Dad Whats 4 Dinner
- Sweet Potato Biscuit and Sausage Gravy Skillet Bake from The Texan New Yorker
Main
- Bacon-Potato Torte from Tramplingrose
- Beef & Root Vegetable Hand Pastries from Gate to Plate
- Beet, Blue Cheese and Bacon Pizza from Caroline’s Cooking
- Beet Pesto from Sew You Think You Can Cook
- Celery Root, Apple and Gorgonzola Flat Bread Pizza from Simply Healthy Family
- Hearty Stew Hand Pies from The TipToe Fairy
- Roasted Root Vegetable Panzanella Salad from The Chef Next Door
- Root Vegetable and Beef Flatbread from Family Foodie
- Roasted Vegetable Borscht from The Crumby Cupcake
- Shepherd’s Pie Loaded Baked Potatoes from Cupcakes & Kale Chips
- Skillet Breakfast Potatoes from Life Tastes Good
- Sweet Potato Pancakes from Our Good Life
- Turnip Rutabaga and Root Veggie Beef Stew from Cindy’s Recipes and Writings
- Wild Rice Vegetable Bake from Wholistic Woman
Sides
- Baked Potato Wedges with Parmesan and Garlic from Bobbi’s Kozy Kitchen
- Beet, Greens and Goat Cheese Gratin from Monica’s Table
- Boxty (Irish Potato Pancakes) from Curious Cuisiniere
- Browned Butter Braised Baby Turnips from Food Lust People Love
- Caprese Twice Baked Potatoes from Seduction in the Kitchen
- Carrot Ribbon and Orange Salad from Pies and Plots
- Celery Root Gratin with Horseradish Cream from The Wimpy Vegetarian
- Italian Roasted Rosemary and Garlic Potatoes from La Bella Vita Cucina
- Gogoma Jorim (Korean Soy-braised Sweet Potatoes) from kimchi MOM
- Honey Dijon Roasted Carrots from Renee’s Kitchen Adventures
- Jicama Home Fries from Casa de Crews
- Lemon Thyme Au Gratin Potatoes from Vintage Kitty
- Moroccan Harissa Potatoes from Palatable Pastime
- Roasted Balsamic Carrots from Confessions of a Cooking Diva
- Roasted Root Vegetable Farro from Cooking Chat
- Roasted Rosemary Potatoes (with make-ahead tip) from Meal Planning Magic
- Root Vegetable Mash from Feeding Big and more
- Rooty Dauphinoise from Jane’s Adventures in Dinner
- Smashed Potatoes from Taste And See
- Smoked Sausage Potato Casserole from Kitchen Gidget
- Spicy Carrots & Potatoes from Sweet Mornings
- Sweet Potato Shoestring Fries from Grumpy’s Honeybunch
- Winter Salad with Fennel, Apples, Goat Cheese and Radishes from Delaware Girl Eats
Desserts
- Best Ever Carrot Cake from Fantastical Sharing of Recipes
- Carrot Cake Cheesecake from Angels Home Sweet Homestead
- Carrot Cake Whoopie Pies from That Skinny Chick Can Bake
- Carrot Cookies from The Freshman Cook
- Chocolate Carrot & Squash Muffins from What Smells So Good?
- Homemade Carrot Cake from Cosmopolitan Cornbread
- Iced Beet Cake from Beauty and the Beets
- Gluten Free Carrot Cake from Real Food Real Deals
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement
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thatskinnychickcanbake says
Oh, boy, I’m loving both these recipes—the sweetness, the color! Just amazing!
Quinn Caudill says
Thanks for stopping by and hope you enjoy.
Nichole C says
The sweet potato biscuits sound amazing as is, but I cannot wait to try your beetroot marmalade – how genius!!
Quinn Caudill says
Thanks Nichole. The flavors were amazing.
mommasmeals says
I knew I wasn’t the only one dreaming of Spring! I love these sweet potato biscuits and the idea of making a beetroot orange marmalade is genius!
Quinn Caudill says
Turned out pretty good. Only 10 more days until spring.
vintagekittycom says
These look so wonderfully flaky! Mmmmmm!
Gwen @simplyhealthyfamily says
You’ve really outdone yourself here!! Gorgeous photos and those biscuits sound amazing. Now, let’s talk about that marmalade, can I please just jump right into the jar?? 😉
Quinn Caudill says
I was very happy with the way it turned out. Thanks for stopping by. The jar might be a little small to jump into! :))
Rachel says
Those biscuits look amazing, and the color of the marmalade looks so pretty!
Quinn Caudill says
Thanks Rachel. Have a great week.
Cindy Kerschner says
These biscuits sound like a great way to start the day!
Quinn Caudill says
Thanks for hosting a great #SundaySupper Cindy.
carolinescookingblog says
I love sweet potato biscuits and that marmalade sounds delicious!
Sarah | Curious Cuisiniere says
I can’t decide if I’m more excited about these biscuits or the jam! WOW!
Quinn Caudill says
Just try them both. Thanks for stopping by Sarah.
Stacy says
A two-fer this week, Quinn! I haven’t found a recipe yet that my husband likes with beets but your marmalade may be just the thing since he loves marmalade. What a gorgeous color it is!
Quinn Caudill says
He would like this. I was amazed how good both recipes turned out.
Jane's Adventures in Dinner says
These look so lovely!
Quinn Caudill says
Thanks Jane
Kati says
I love beets, but have never heard of it in marmalade. If I wasn’t super excited for garden season before, I definitely am now! This looks amazing. Pinned!
Quinn Caudill says
Thanks Kati. I was amazed how good the marmalade was. Thanks for stopping by and Happy Spring
reneeskitchenadventures says
Those biscuits sound great, but what I’m really interested in is that marmalade!
Quinn Caudill says
I was amazed how good the marmalade was. Great flavor and color, Thanks for stopping by.
Helen Fern says
I’ve got to try this!! Thanks for sharing on the “What’s for Dinner” linky!
lk529 says
Oh wow, you get bonus points! I’ve taken a sweet potato biscuit recipe and turned it into a beet biscuit recipe but I’ve been wanting to try a sweet potato version. And I just love the sound of that marmalade, too.
Quinn Caudill says
I like bonus points. Thanks for the kind words.
A Kitchen Hoor says
Holy WOW! These look amazing. I love the colors in the biscuits and the marmalade together. We eat with our eyes first, right? YUM!
Quinn Caudill says
That’s what I’ve been told. Purple is always tough to photograph. Thanks for stopping by.
Sarah Reid says
Oooh, I want that marmalade!
Jhuls says
Quinn, these are so good! The biscuits are so beautiful and the marmalade sounds so fantastic! 🙂 Thank you for sharing at this week’s FF!
Suchitra says
I love beets and I love sweet potatoes! These are very unique, healthy recipes and a great way to incorporate more veggies into our everyday diet! I would totally make them! Thanks for sharing.
apsara says
Wow, beets in marmalade sounds like a fantastic healthy version of the condiment. And I never knew that you could put sweet potatoes in a biscuit. What excellent choices for healthy snack/dessert! Thank you for bringing these to FF. Love to learn such new and healthy recipes.
alwayzbakin3 says
Mmmmm! Sweet potato biscuits are calling my name. I bet they are delicious with that marmalade!
My Vegan Space says
These look great Quinn. The biscuits with sweet potato and the delicious beet marmalade sounds so good together. I am sure they are equally good to be had separately as well!
MyHusbandHasTooManyHobbies says
Sweet potato biscuit sound amazing and the Beetroot Orange Marmalade looks like a delicious addition! Can’t wait to try it. Pinned and tweeted.
~Laurie
Prairie Gal Cookin says
Hey, just wanted to drop you a note and say thanks so much for linking up over at Sunday’s Simple Homemaker on Prairie Gal Cookin! Please feel free to drop in and leave a different link or two on this week’s link-up, we’d love to have you! http://www.prairiegalcookin.com/sundays-simple-homemaker-3rd-weekly-link-up/
FrugalHausfrau says
Quinn, this sounds so good and what a gorgeous color on that marmalade! 🙂
Mollie
palatablepastime says
The marmalade color is stunning!