Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
I am so excited to share these grain free sweet potato biscuits with you guys! After much trial and error, they are the fluffy, sweet and savory comfort food vibes that I was looking for!
This is the most I have ever tested a recipe hands down! It took a long time to nail the texture on these while keeping them grain free. These are light and fluffy, and a perfect combo of sweet and savory. They can really go either way- however you want to serve them, they will be delicious!
A little boost of vitamin A from some sweet potato in my biscuits? Yes please! I’m all about sneaking veggies in where we can, so this magical fall flavor combo was a win win!
These biscuits are gluten free, egg free, almost dairy free (many people can handle butter when they can’t do much other dairy!), and they are super simple to make. They’re the most perfect gluten free addition to your brunch tables!
How should I serve these?
Butter + Honey
Butter + Jam
Honey + Cinnamon
I’ve tried all 3 ways, and I absolutely loved them all! They were also so delicious with some chicken apple breakfast sausage and eggs. So good!
Can I make these vegan?
There are no eggs in this recipe, but you’ll have to substitute the butter with a vegan butter you love. It will just need to be hard vegan butter (not spreadable) in order to incorporate properly into the dough!
Can I use homemade sweet potato puree?
For this recipe, I used sweet potato from the can. However, you can definitely use your own! You’ll just want to make sure it’s a super soft and smooth puree, like what you would get from the can!
Can I sub anything for the sweet potato?
I made these with canned butternut squash puree and they were delish! I haven’t tried pumpkin, but I followed did say they turned out a little too moist using pumpkin.
Can I substitute the flours?
Please note: I have no idea what results you will get if you change the flours in the recipe. This recipe took a lot of trial and error, so for the same results as me you’ll want to keep the recipe as is!
I am so excited for you guys to make these biscuits! I cannot wait to hear what you think and how you serve them 🙂 Let me know by leaving a rating and comment below, and tagging me on Instagram so I can see! xo
5 tbsp cold butter, grated or diced into tiny cubes
3/4 cup canned sweet potato puree
1/4 cup pure maple syrup
Preheat oven to 350°F and line a large baking sheet with parchment paper.
In a small bowl, mix your milk of choice with the apple cider vinegar. Set aside (this creates a buttermilk).
In a large bowl, mix together the almond flour, tapioca flour, coconut flour, baking powder, baking soda, and sea salt.
Grate the cold butter with a cheese grater into the dry mixture (or dice into tiny cubes). Use clean hands (or use a pastry cutter) to incorporate the butter into the mixture for a minute or two, until no large lumps remain and it is sort of crumbly. You don’t want any pieces of butter much larger than the size of a pea.
Mix the sweet potato and maple syrup with the buttermilk mixture, then mix the wet ingredients into the dry ingredients until everything is just combined.
Use a cook scoop to scoop out 11-12 biscuits onto the parchment-lined baking sheet. Use your hands to gently form the biscuits and slightly press them down (but not too much).
Bake for 15-17 minutes, until bottoms are slightly browned (I did 17 minutes). Allow to cool for a few minutes before transferring to a cooling rack to cool for at least 10 minutes before serving. Store leftovers in an airtight container on the counter for up to 2 days.
Please note: I am not sure what results you will get if you change the flours in the recipe. This recipe took a lot of trial and error, so for the same results as me you’ll want to keep the recipe as is!