One thing I miss about family time is cooking for the kids. Since my daughters are already out of the house, I rarely get to experiment with dishes with the enjoyment of children in mind. Of course, that doesn’t stop me from flicking my magic cooking wand from time to time. And when inspiration hits, it lets me come up with fun recipes that both the kids and adults will love!
Enter these light but flavorful Sweet Potato Biscuits: They might look small, but they’re definitely packed with flavor. It’s a healthier spin on the typical biscuit recipe, but nobody would suspect that you’ve managed to slip an innocent little sweet potato into the batter!
Sweet potato in purée form is the secret that makes this recipe work. What’s even better about using sweet potatoes is that their flesh is naturally more colorful than that of regular potatoes. When baked, your biscuits will have an even more vibrant golden-brown tinge that’s sure to catch the attention and appetite of anyone who sees them!
Aside from being sweet but healthy, you can make extra batches of these Sweet Potato Biscuits that you can freeze for up to three months! So whenever you’ve got kids or adult guests coming over, all you need to do is fire up your oven and wait for these delicious biscuits to bake to perfection.
If you find yourself with an abundance of these Sweet Potato Biscuits, you can always share them at parties, bake-offs, or when you’re hosting a simple weekend breakfast. They can also work well as gifts when arranged in a nice little box. These Sweet Potato Biscuits are sure to be a hit with eaters of all ages!Print
Sweet Potato Biscuits
Here’s a little variety for your next weekend breakfast. These Sweet Potato Biscuits are light and flavorful—and you can freeze any extras for up to three months!
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 10 1x
- Category: Bakery
- 1 cup unbleached white flour
- 1 cup whole wheat pastry flour
- 1/2 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 3 cups sweet potatoes, peeled and cut into 1-inch chunks
- 3 tablespoons freshly squeezed lemon juice or vinegar
- 2 tablespoons maple syrup
- 1/3 cup olive oil
- 1 cup milk (soy milk works, too)
- 1/2 cup water
- Preheat oven to 350 degrees.
- Steam the sweet potatoes until soft (about 20 minutes) and allow to cool.
- In a large bowl, mix together flour, baking powder, baking soda, salt, and pepper.
- Puree the sweet potatoes, lemon juice, maple syrup, olive oil, milk, and water.
- Fold the wet ingredients into the dry ingredients.
- Lightly oil two cookie sheets (or line them with parchment paper for quicker cleanup).
- Put 1/2 cup scoops of batter 3 inches apart on the cookie sheets.
- Bake for 30 to 35 minutes or until a toothpick poked in the center of the biscuit comes out clean.
Potatoes and sweet potatoes have been around for thousands of years, and they’re a main staple in many cultures. Both of these root vegetables are easy to grow at home. With our How to Grow Potatoes Gardening Guide, you’ll learn all you need to know about growing and enjoying these fabulous root vegetables.
Have you tried this recipe? It’s a healthy treat the whole family will love. Please tell us how it turned out for you.
What is the nutrition count?
We’re glad you asked. Here is a link to one of my favorite nutrition calculators, whisk.com
Just enter the url for the recipe and you’ll get all of the information you need.