We’re big time fans of sweet potatoes over here! These biscuits are good any time of day……for breakfast, lunch or dinner. And they can be either savory or sweet with a simple little tweak to the recipe. The best part is the prep time is less than 15 minutes and after about 20-25 minutes in the oven they’re ready to gobble!
The trick to the quick prep time is cooking your sweet potatoes in advance. Any time we’re having baked sweet potatoes for dinner I cook 2 or 3 extra to have on hand to make these biscuits the next day. But, if you want these biscuits right away and you don’t want to have to go through the hassle of baking/cooking up some fresh sweet potatoes, pick up a bag of frozen pureed sweet potatoes (no one will be the wiser).
2 cups cooked & mashed sweet potatoes (about 2 whole sweet potatoes depending on size)
* You can use either white or orange sweet potatoes. I used white in this post. It really doesn’t change the flavor, just the color.
4 tbsp of grass fed butter (or coconut oil) melted *I prefer butter.
3 tbsp of coconut flour
1 tsp baking powder
1/2 tsp of garlic powder for a savory biscuit or 1/2 tsp of cinnamon for a sweet treat
1/4 tsp salt
Preheat oven to 400 degrees. The quickest way to do this is to use a food processor or mixer (I use my NutriBullet). Start by adding the sweet potato and eggs – mix together. Then add the melted butter and mix. Then add in the coconut flour, baking powder, garlic powder or cinnamon and salt. Use a spoon to mix that up a little before using your mixer. Your dough should look like a thick potato mash. Use a spoon to drop biscuits onto a parchment lined baking sheet. Bake for about 20 -25 minutes.
For a ridiculously yummy breakfast, while the biscuits are in the oven, fry an egg and top with a slice of pancetta. After the biscuits are done and have cooled a little, slice open to make a delicious breakfast sandwich!
I guarantee if you make these they’ll be gone in a flash!
More about my paleo story and other recipes I’ve shared can be found here.