Paleo Sweet Potato Biscuits With Almond Flour and Coconut Oil
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.
- 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!
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, . 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. "It Starts With Food"
|Serving size: 1 biscuit|
|Calories from Fat||0|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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!