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Sweet Potato Biscuits

Ingredients

1 1/4 c. spelt flour

2 tsp. coconut sugar

1 tsp. baking powder

1/2 tsp. sea salt

1/4 tsp. baking soda

4 tbsp. butter

1 sml. sweet potato

2 tbsp. almond milk

1 tbsp. butter

1 pinch coconut sugar

10 pecans

Directions

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.