Sweet potatoes are a staple in my household and there is nothing quite like a warm biscuit during crisp Fall and Winter months to warm the soul.
These Sweet Potato Biscuits answer the comfort food call and are a great complement to everything from the holiday feast to those hearty soups and chili’s!
And with a list of ingredients you likely have sitting in your pantry, this recipe is also a snap to whip up in no time flat. In case you were wondering, they make a pretty tasty breakfast treat topped with a bit of nut butter and raw honey! YUM!
1 large sweet potato (about 1 C mashed)
1 1/4 C whole wheat flour (or sub with gluten free flour)
1/4 C coconut oil
2 Tbsp. honey
2 Tbsp. coconut sugar
1 Tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice
3 Tbsp. unsweetened vanilla almond milk (or milk of choice)
Preheat oven to 400 degrees.
Peel and slice 1 large sweet potato, boil in a large pot on the stovetop until tender and easily pierced with a fork.
Drain water and mash potato by hand or on low speed with a hand mixer.
While the mashed sweet potatoes cool, combine flour, baking powder, spices and sugar in a medium size mixing bowl.
Once the potatoes have cooled, add honey and coconut oil and blend well by hand.
Next stir in the flour mixture, one cup at a time, then adding the almond milk and blend thoroughly.
Coat your hands lightly in flour so the dough won't stick as your roll balls of the dough and then flatten them slightly onto a baking sheet.
Bake 15min or until edges are lightly golden brown.
Eat and Enjoy!
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