Sweet Potato Biscuits Recipe

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These sweet potato biscuits are a wonderful accent to breakfast, lunch or dinner!

The holidays are upon us, like it or not. You can’t escape them. Halloween showed up sometime in July, and Christmas followed closely in August in most of the stores I’ve been in over the past few months.

Clean Eating Sweet Potato Biscuits Recipe

And while I sort of resent it when stores start that early, at the very least, it gets me thinking about what I will need to prepare for the holiday dinner table.

Every year, I add one or two recipes to my Clean Eating Thanksgiving Menu. And every year, everyone at the dinner table has always been happy that I did. So this year, I’m going to be adding something new to the bread basket. These sweet potato biscuits are a wonderful addition to any holiday table and can be topped with just about anything! These would be fabulous warm with a little pat of butter.

I’m thinking I might try a pumpkin version next and add a little pumpkin spice to the mix as well. That would make a yummy breakfast!

MORE HEALTHY BREAD RECIPES:

HOW TO CUT BISCUITS:

If you don’t have a biscuit cutter, don’t worry! Use a glass cup that has a circumference at the opening which is about the same size you want your biscuits to be. Turn the cup upside down and use it as a cutter. Easy!

Recipe adapted from Grit.com

Copyright Information For The Gracious Pantry

SWEET POTATO BISCUITS RECIPE:

Clean Eating Sweet Potato Biscuits Recipe

Sweet Potato Biscuits Recipe

A delicious, savory biscuit made with sweet potatoes.
Print Pin Rate
Course: Breads
Cuisine: American
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Servings: 18 biscuits
Calories: 93kcal
Author: The Gracious Pantry

Ingredients

  • 2 cups spelt flour (plus 1/4 cup for dusting)
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/2 cup cooked, sweet potatoes (cooled or cold with no seasoning)
  • 3 tbsp. coconut oil
  • 2/3 cup coconut milk

Instructions

  • Preheat oven to 450 F.
  • In a large mixing bowl, combine the flour, baking soda and salt. Stir well to combine.
  • In a small mixing bowl, mash together the potato, oil and milk.
  • Pour the potato mixture into the flour, and knead with your hands until you have a nice, soft dough.
  • Note that you definitely want to dust your work surface and rolling pin with flour. The dough will stick like crazy if you don't. A little flour makes all the difference.
  • Roll out the dough to about a 1/4 inch thickness.
  • Use whatever cutter you have on hand (I used a cup because I don't have a biscuit cutter <gasp!>.
  • Place the biscuits on a parchment-lined cookie sheet and bake for about 12-14 minutes or until fully cooked through. 

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1biscuit | Calories: 93kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Sodium: 159mg | Potassium: 31mg | Fiber: 2g | Sugar: 1g | Vitamin A: 524IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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13 Comments

  1. Sheila G. says:

    Is there a particular reason you used spelt flout in this recipe as opposed to another clean flour? I’ve never used spelt before and wondered if I could substitute a different flour? If not, then I will definitely get spelt because these look devine!

    1. The Gracious Pantry says:

      Sheila – It’s just what I had handy. You can also use regular whole wheat flour. It’ll work about the same.

  2. Sheila G. says:

    *divine Sorry for inadvertently adding my southern Texas drawl when typing the above comment.

    1. The Gracious Pantry says:

      Sheila – LOL!!! No worries! 😀

  3. can i use vegetable oil as an alternative to coconut oil ? cool recipe by the way 🙂
    i’m planning to make some 😀

    1. The Gracious Pantry says:

      Lurreigh – Sure! 🙂

  4. If I am allergic to coconut , If i used almond milk or regular milk instead of coconut milk, and vegetable oil instead, do you think they would come out similar?

    1. The Gracious Pantry says:

      Shannon – It should be pretty close, yes. But I would use full fat milk (not almond).

  5. These sound fantastic! I bet my kids would eat these right up.

  6. Can you substitute with Coconut flour?

    1. The Gracious Pantry says:

      Michelle – I don’t recommend it for these. It would basically need to be a very different recipe.

  7. I just made these and was isappointed. They taste bad (same exact taste as flour used), and did not rise. I feel a bit silly, because I didn’t even think about the fact that you used Spelt Flour, which HAS gluten in it! I used a GF AP Flour Blend (and prior reviews online on my flour say that it only does well in sweet recipes – like quickbreads, cookies,etc). It was also very sticky dough, so all 2 1/4 cups went into the biscuits. I just wanted to ask if that is definitely the problem? I did everything else exactly, except that I used cashew milk. I am new to Gluten Free living (recently diagnosed). How do I avoid this mistake again? Thank you!!

    1. The Gracious Pantry says:

      Shawna – Yes, that would have definitely done it. Sorry. 🙁 I don’t know a lot about gluten free living, but Alana’s Pantry is pretty good for that. I hope that helps.

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