Whole Wheat Sweet Potato Biscuits – a delicious recipe with Sweet Potatoes, Almond Milk, Honey, Whole Wheat Flour, Baking Powder, Cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut sweet potatoes in half and roast at 400u00b0F for 30-40 minutes, or until soft. Mash with a fork or a food processor. I added a tad of milk to my food processor to get them fully mashed. (Do this a day ahead to save time.)
2
Mix 2 cups of mashed sweet potatoes, milk and honey. In a separate bowl, whisk whole wheat flour, baking powder, cinnamon, and salt together.
3
Using a cheese grater, grate butter into the flour mixture. Fold the sweet potato mixture into the flour mixture.
4
Place the dough on a flat and floured surface. Pat or roll to 1 to 1 1/2 inches tall. Use a biscuit cutter to cut biscuits.
5
Place in oven at 400u00b0F and bake for 10-12 minutes. (Or freeze on a tray and bake at your convenience.) Serve with your favorite jam or honey!
578
kcal
Calories
28
g
Fat
77
g
Carbs
14
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 8 ingredients. The key ingredients include: 2 cups Sweet Potatoes, 1-1/4 cup Almond Milk, 2 Tablespoons Honey, 2-1/2 cups Whole Wheat Flour, and more.
Yes, Whole Wheat 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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