SWEET POTATO BISCUITS

Sweet Potato Biscuits are soft, fluffy and bursting with flavor. These biscuits are the perfect addition to your Thanksgiving dinner or any time you need a side dish everyone will love. Whether served as a side dish or enjoyed as a savory snack, these biscuits are sure to become a perfect addition to your cooking rotation!


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Why we love Sweet Potato Biscuits:
These Biscuits are GLUTEN FREE and DAIRY FREE. They are also top allergen friendly and simple to make.

With just 10 staple ingredients, you will have these sweet and savory biscuits on the table in no time. 

We love these biscuits topped with dairy free butter and honey. They are amazing right out of the oven. These biscuits have amazing texture and are light and airy when using the recommended ingredients.

Ingredients 

  • Sweet potato -  I prefer to use the orange flesh sweet potato for this particular recipe (aka yam).
  • Gluten Free flout blend - I have only had success with one gluten free flour blend. Cup4Cup Ancient Grains keeps the biscuits light and airy. Other blends can work, but you may end up with a more dense biscuit or a gritty texture. 
  • Brown sugar - Brown sugar gives baked goods a light caramel color. The molasses in brown sugar helps baked goods retain moisture, resulting in softer, denser baked goods.
  • Baking powder - leavening agent. Be sure to make sure yours is gluten free. I also get aluminum free.
  • Cinnamon - helps with flavor and that amazing fall baking smell!
  • Ginger - another great seasoning that adds the perfect flavor without over powering
  • Salt -  helps bring out the natural flavors, my favorite is Redmond Salt
  • Allspice - another great seasoning that adds the perfect flavor without over powering
  • Butter - Butter adds a rich, creamy flavor that's hard to replicate with other fats. For dairy free I like Melt Organics and Miyokos
  • Coconut Milk (canned) - a dairy free milk that adds a subtle nutty flavor to baked goods. 


{SWEET POTATO BISCUITS}
1 medium sweet potato
½ c brown sugar
1 Tbs baking powder
¾ tsp cinnamon
½ tsp ginger
½ tsp salt
¼ tsp allspice
½ c butter (for dairy free I like Melt Organics and Miyokos)
½ c cream or milk (canned coconut milk for DF)


DIRECTIONS: 
Bake sweet potato until tender.  Peel and add to a blender & puree.  

Combine all dry ingredients in a large bowl.  

Blend in butter.  

Stir in 1 cup sweet potato puree.  

Add cream, gently stirring just until it forms a soft dough. 

Drop spoonfuls onto a lined baking sheet. (I use a large cookie scoop) Or you can turn onto floured surface.  Roll out ½ - ¾ inch thick.  Cut with biscuit cutter.  

Bake at 375°F 20-25 minutes.

If you try this recipe, leave a comment and let me know what you think! I also love seeing what you make, please tag me on Instagram! This helps me to create more for each of you!

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