Sweet Potato Biscuits are the new-American healthy snack, breakfast and bread item to bring to the table. A must make yeast free, egg free, gluten free, vegan, dairy-free enjoyment for your Thanksgiving or Christmas feast. Biscuits are portable and this recipe can give someone a full serving of vegetables that taste like blissful warm naughty indulgence. It is time to rethink our carb intake.
I am a big believer in healthy food. I think most food is healthy, if consumed properly and in reasonable quantities. And if you regularly visit my blog you will notice I tweak a lot of traditional foods and recipes to be healthy. I bake with gluten free flour, spelt flour and use Xylitol, maple syrup, brown rice syrup and honey to sweeten. Butter is substituted or combined with non-fat Greek Yogurt or apple sauce for lower calorie and cholesterol intake. Although organic and grass-fed butter is not necessarily bad for you in moderation, I still prefer using coconut oil in place of butter as the good healthy fats in it are fabulous for glowing skin and aiding in brain development in little ones.
This recipe was derived from regular plain old buttery biscuits. But….. I need them to be healthier. The goal was to add some sort of vegetable in them so that we can get an extra serving in our side dish, snack or breakfast. This weekend when we made these and they ended up being our snack and dessert and probably will be consumed for breakfast tomorrow morning too (crap, I should have made more)! I had to make them twice though. The first time using Trader Joe’s gluten free flour and the second time using white Spelt flour. The first round turned out condensed more like a crispy biscuit. The second turned out as the pictures – a fluffy moist flavorful biscuit. My boys and I loved both versions, so I don’t think you can go wrong here with what flour you use. The bonus is they are vegan- no butter, eggs, yeast, or dairy involved! Super simple to whip up!
I killed it in the kitchen today with these bad boys! Chase ate 5 of them and he would have had more only that I had to stop him! That means he ate 1 whole sweet potato, 1 tablespoon of coconut oil, and 1 tablespoon of maple syrup ( he and my husband won’t eat sweet potatoes but they love these!). A full serving of vegetables- yay! Sweet potatoes are packed with vitamin A, fiber and potassium – so good for you, so eat up these Sweet Potato Biscuits!
What is your favorite signature bread you serve at your Thanksgiving table?
- 1 cup of White Spelt Flour (gluten free flour for a dense "cookie" texture) or all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon Cinnamon
- ½ teaspoon pink Himalayan salt
- 2½ Tablespoons Coconut Oil, melted
- ½ cup of cooked sweet potatoes, skinless (about 2 small ones)
- 2 Tablespoons maple syrup
- Preheat oven 400 degrees F.
- Rinse and poke a hole in two small sweet potatoes. Wrap in aluminum foil and bake for about 30-45 minutes or until soft. Remove from oven and let cool slightly. Push out inside of potato into a blender and do not include the skin. Add maple syrup and coconut oil. Blend until smooth.
- In a medium bowl, combine flour, baking powder, baking soda, salt and Cinnamon. Add sweet potato mixture and blend until it forms a dough. Tightly seal the dough in plastic wrap and refrigerate it for about 35 minutes. Or place in the freezer for 15 minutes or until slightly hardened and workable.
- Roll dough out on a floured work surface to a ⅓-inch thickness. Cut the dough into rounds using a biscuit cookie cutter about 2x2 inch round. Place the biscuits on an parchment paper lined baking sheet. Bake the biscuits on the middle rack of the oven for 6 minutes and rotate the pan. Bake another 6 minutes or until a brilliant golden orange.
- Remove and transfer to a baking rack and let cool for 10 minutes.