Staying home with two kids is challenging and rewarding. To maintain my sanity I pursue healthy and creative outlets.
These sweet potato biscuits are easy to make and can be eaten with poached eggs or chili; breakfast, lunch, or dinner; or sweet or savory meals. The ingredients are simple, paleo, and Whole30-compliant. This sweet potato biscuit recipe is also gluten-free, dairy-free, and contains no sugar or sweeteners. In addition, these biscuits are super easy to make and taste delicious.
|Prep time||Cook time||Ready in||Yields|
- 1 cup sweet potato, baked or microwaved, with or without skin
- 2 tablespoons coconut oil, melted
- 2 eggs
- 3 cups almond flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- Preheat oven to 350 degrees.
- Using a food processor, or any other mixing container of your choosing, combine the sweet potatoes, melted coconut oil, and eggs. Blend well.
- Add the almond flour and salt and mix well.
- Fold in the baking soda until it is thoroughly incorporated into the batter.
- Spoon 2 tablespoons of batter per paleo biscuit onto a baking sheet. Biscuits do not change shape too much, so you can put them fairly close together.
- Bake for 15-20 minutes or until the tops of the biscuits brown. Place your hot and fresh sweet potato biscuits on a wire rack to cool or stand in front of the oven and enjoy a few while they are hot like I do!
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Tips and Thoughts
- Use biscuit batter right away; otherwise, it will go flat.
- Fun fact: Baking powder is comprised of baking soda and cream of tartar, so if you don't have baking powder, you can substitute 1/3 teaspoon baking soda and 2/3 teaspoon cream of tartar. I've accidentally used baking powder instead of baking soda and they still taste great! They are a little denser, the recipe makes fewer biscuits, and they do take a bit longer to cook though.
- I bake my sweet potato biscuits on stoneware (a square pizza stone), but you can use a baking sheet. You can even get fancy and line your baking sheet with parchment paper if you are so inclined.
- Add herbs for a more savory biscuit. For example, try sage, thyme, rosemary, or a combination of all three. I leave out the herbs so we can eat the biscuits with steak for dinner, and eat leftover biscuits with berries for breakfast.
I realize there may be Whole30 peeps out there who are thinking that this recipe is SWYPO. I did the W30, and now I just enjoy eating W30 foods. This recipe uses Whole30- and Whole9-compliant ingredients. I realize that serious W30 folks don't make imitation breads and desserts, but now that we are post-Whole30 we enjoy creating new recipes without gluten, dairy, sugar, beans, and alcohol. Since I have kids this is a way for me to make them something healthy and yummy that I can enjoy with them. It is a great compromise for a family that wants to eat whole foods, but still wants to have biscuits with chili or breakfast!
For those of you who have no idea what I am talking about, you should check out the Whole30 and read the book, "It Starts With Food". The Whole30 is a healthy way of eating, not a diet, and after changing my food choices for 30 days I felt great. Additionally, the kids were eating more vegetables. My 6-year-old daughter was requesting asparagus with her breakfast, and my 3-year-old son couldn't decide if he liked brussels sprouts or cauliflower better. Within days of dropping gluten, dairy, beans, alcohol, and sugar, I had more energy, clearer skin, and was running faster during my daily workouts. My family and I continue to eat this way today for so many reasons. The book below details the science behind the diet. It's kind of magical.
Share Your Recipe Variations!
Did you make an ingredient substitution or adjust the recipe? Did you add a completely new ingredient?
Please share in the comment section your recipe variations, the food you served with your sweet potato biscuits, and how they turned out. I would love to hear what you think!