health & happiness through delicious eating

Recipes

Healthy recipes you'll look forward to eating. Gluten-free, kid-friendly,

fat-burning, we've got them all!

Sweet Potato Biscuits

Orange Icon  Sweet Potato Biscuits

Orange Icon  Sweet Potato Biscuits

  • Email Email
  • Print Print

Submitted by: David Marvin

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Servings: 10

My family ate these biscuits up so fast!

  • 1 1/4 c. flour, spelt, whole-grain, organic
  • 2 tsp. coconut sugar, organic
  • 1 tsp. baking powder, organic, gluten & aluminum-free
  • 1/2 tsp. sea salt, unrefined and pure
  • 1/4 tsp. baking soda, pure
  • 4 tbs. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • 1 sml. sweet potato, fresh, organic
  • 2 tbs. almond milk, unsweetened, organic
  • 1 tbs. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • 1 pinch coconut sugar, organic
  • 10 pecans, raw, organic

Preheat the oven to 450°F.

Peel and slice the sweet potato into pieces and boil in water until soft. Drain. Mash sweet potato and place in the refrigerator.

Stir together spelt flour, 2 teaspoons coconut sugar, baking powder, sea salt, and baking soda in a large mixing bowl until it is well combined. Using your fingers, work the 4 tablespoons of cold butter (cut into small pieces) into the flour mixture until it resembles a coarse meal.

Stir in the cooled sweet potatoes. Then add the almond milk a little at a time until the mixture can be gathered into a soft ball.

Make 9-10 balls and pat each one to about 1/2-inch thick. Place them on a cookie sheet lined with parchment paper.

OPTIONAL: Brush the tops of each biscuit with 1 tablespoon melted butter and sprinkle a little coconut sugar over each biscuit. Press a pecan half into the top of each biscuit.

Bake for 10 minutes or until golden brown.