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!
Author:Bill Dugan
Prep Time:40 minutes
Cook Time:35 minutes
Total Time:1 hour 15 minutes
Yield:Serves 10 1x
Category:Bakery
Ingredients
Scale
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
Instructions
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.
