Here’s an awesome way to add some color and nutrition to your holiday table! Made using healthy, fiber-rich ingredients like almond flour, coconut flour and mashed sweet potatoes, this recipe for sweet potato drop biscuits have a surprisingly tender crumb with a slight chewy bite (There IS one secret ingredient that I think makes this extra flavorful!). It’s also really easy to make and clean as it’s prepared in one bowl. #Gluten-free #Paleo #Dairy free
4/16/2022 updates: added a step by step guide to making this recipe + fresh photos!
I’m both ready and not so ready for Thanksgiving this year. On one hand, I’m already planning out my grocery list and what I’d make for the Thanksgiving dinner. But on the other hand, I’m in denial that the holiday is here at all. I mean, April was like last week, right?
If I am sure about one thing though, it’s that everyone around me needs some mental time off to enjoy some comforting Thanksgiving food.
Here’s a recipe I’ve been working on this past week: sweet potato biscuits. It was first inspired by this Pumpkin Biscuit recipe I found on one of my favorite blogs, Lexi’s Clean Kitchen, which made soft, tender and sweet biscuits. My recipe uses a lower ratio of almond flour: tapioca flour, which results in a biscuit with a little more bite and more savory flavor due to the avocado oil mayo (my secret ingredient!).
That said, these sweet potato biscuits have a different mouthfeel than traditional biscuits. If you’re new to paleo baking you might find these denser than the traditional wheat-flour biscuits. Considering that they’re mostly made of almond flours, though, they do have a surprisingly tender crumb with a slight chew in the center. I also really liked the pleasant sweet potato aroma. They would also fit under the category of Gluten-free and Paleo friendly diets.
Ingredients used to make these sweet potato biscuits
**I’ve linked some of these ingredients to Amazon to give you an idea of what they are, but you should be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same to you, link or no link 🙂
- Almond flour – I used blanched almond flour
- Coconut flour – coconut flour does not substitute well, and I can’t recommend swapping coconut flour with other ingredients unless you absolutely had to (2 Tbsp coconut flour = ½ cup almond flour). Unfortunately, you probably won’t get the same texture or mouthfeel as the original recipe.
- Tapioca flour (or tapioca starch). Arrowroot starch and Potato starch are great substitutes!
- Sweet Potato - the easiest way I know how to cook sweet potatoes is to microwave it on high for 6-10 minutes (depending on the size of the potato). I mashed it with a fork until there were no large chunks.
- Eggs – I used regular large eggs
- Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe. Since I use only a small amount, the conversion (between kosher and fine salt, for example) isn’t necessary.
- Baking powder
- Mayonnaise – my not so secret ingredient. In my opinion it’s what makes these biscuits more tender and savory. I used avocado oil mayonnaise since they’re paleo-friendly, but you’re welcome to use any mayo you already have at home.
- Honey – You can also use maple syrup, or any granulated sugar of your choice such as coconut, date and maple sugars.
More Sweet Potato Recipes (HERE)
How to Make
Sweet Potato Biscuits Recipe
Mix all dry ingredients together
and then add the wet ingredients
Batter will be slightly thick and lumpy, and chunks of sweet potato showing is ok
Drop large spoonfuls of the batter onto a parchment lined baking sheet
Bake, then enjoy!
These biscuits are light and tender owing to the tapioca flour. It's best when warm and just out of the oven, but they can be reheated in the microwave for the best texture.
Recipe Variations and Optional Add Ins:
- Add ½ tsp cinnamon or pumpkin pie spice
- Fold in some chocolate chips to the batter
- Or add raisins or dried cranberries
- You can make it into a savory recipe by adding ½ tsp onion powder in with the salt, or add 1 Tbsp of dried herbs.
What are some ways you can eat these biscuits?
- Plain, warm and served with butter, drizzled with honey or maple syrup
- Sliced horizontally and sandwiched with cream cheese, fried egg, tomato, avocado, etc.
More Bread Recipes (HERE)
- Use batter right away after prep. They will deflate over time, so I've found that you don’t want the batter sitting out on the counter for too long.
- Baking time (as well as serving size) will vary based on the size and thickness of your biscuits! Bake the biscuits until the color is golden-brown on the top, or until a toothpick comes out clean/dry when poked into the middle.
Gluten Free Sweet Potato Biscuits (Paleo, Dairy-free)
- 1 cup almond flour
- 1 cup tapioca flour or arrowroot
- ¼ cup coconut flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup sweet potato puree
- 2 large eggs
- 2 Tbsp avocado oil mayo
- 2 Tbsp honey
- Preheat oven 350F
- Mix all dry ingredients together and then add the wet.
- Stir until well combined
- Drop large spoonfuls of the batter onto a parchment lined baking sheet
- If you want a smoother top, use wet fingers to gently press down and smooth out the rough edges of each biscuit before baking
- Bake in a preheated 350 F oven for 13-15 minutes, or until a toothpick inserted into the center of the biscuit comes out clean.
These biscuits are a MUST TRY! I almost couldn't stop myself from continuing to piece on them. The only substitution I made was omitting the sweet potato and replacing it with pumpkin puree... It was absolutely incredible! Thirteen minutes worked great for mine. Wonderful chewy texture. Highly recommend this recipe, and I will be making it again!
All Purpose Veggies says
Hi Lindsey, thanks so much for trying this recipe! I'm glad you loved it 🙂
This was really good! One batch was not enough
All Purpose Veggies says