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.
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
SWEET POTATO BISCUITS RECIPE:
A delicious, savory biscuit made with sweet potatoes.
- 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
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.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.