Thai Sweet Potato Biscuits – a delicious recipe with sweet potato, whole wheat pastry flour, baking powder, salt, coconut oil, peanuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prick sweet potato several times with a fork, place in a microwave-safe bowl with a splash of water, cover with a paper towel, and microwave until it is soft and cooked to the center. Set aside to cool.
2
Preheat oven to 350F and line a baking sheet with parchment paper.
3
In a food processor, combine flour, baking powder, salt, and solid coconut oil. Pulse until the butter/oil is incorporated.
4
Peel the cooled sweet potato and cut into chunks.
5
Add sweet potato chunks, maple syrup and peanuts to the food processor and pulse until a dough forms. (You may need to dump the dough into a bowl and finish combining by hand. Dough will be sticky.)
6
Divide the dough into 10 pieces. Roll each piece into a ball and place on the prepared baking sheet.
7
Gently flatten each ball with the palm of your hand.
8
Bake for 10-12 minutes or until just barely golden brown.
401
kcal
Calories
20
g
Fat
49
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 medium sweet potato, 1 3/4 cups whole wheat pastry flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and more.
Yes, Thai Sweet Potato Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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