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Sweet Potato and Cranberry Pillsbury™ Grands!™ Shortcakes

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  • Prep 15 min
  • Total 30 min
  • Ingredients 6
  • Servings 8
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Special occasions present us with the unique opportunity to be our most creative selves in the kitchen as we try out new recipes, pairing ingredients in unconventional combinations. For example, these sweet potato and cranberry shortcakes bring together fruit with a food traditionally reserved for holiday meals, giving way to a totally new, delicioso dessert. An added benefit: it's ready in minutes and puts to good use any leftover sweet potatoes from Thanksgiving dinner. While I used cranberries, try using other fruits and the final product is sure to be a new favorite among family and friends.
by Cristina Duffy
Updated May 10, 2021
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  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
  • 2 tablespoons butter
  • 1 can sweet potatoes
  • 1 can cranberry sauce
  • 1 cup cream
  • Ground cinnamon (optional)


  • 1
    Preheat the oven to 350°F.
  • 2
    Bake the biscuits for approximately 15 minutes, or until they're lightly golden brown.
  • 3
    In a hot frying pan, add the butter and sweet potato. Cook the potatoes until they've caramelized and are a crispy, golden brown on the outside.
  • 4
    Remove from heat and set the sweet potatoes on a piece of absorbent paper towel.
  • 5
    Heat the cranberry sauce in a pot, add the cream and some of the syrup from the can of sweet potatoes, and stir until the mix has thickened. Let cool.
  • 6
    Open, or cut in half, each biscuit to make a "shortcake sandwich." Arrange the pieces of sweet potato and add some of the cranberry and cream sauce to the bottom half of the biscuit before covering with the top half.
  • 7
    You can also sprinkle some ground cinnamon over the cranberry and cream mix.

Expert Tips

  • tip 1
    Before serving, add a dollop of whipped cream to the top of the shortcakes for extra garnish.

Nutrition Information

No nutrition information available for this recipe
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