Your kids don’t like sweet potatoes? I bet they will like these sweet potato biscuits! My family loves them! I halve the recipe or else we would eat too many at once.

I’ve had this recipes for years. I got it from “The King George Farmer’s Market Fields to Table Cookbook”.

We ate these tonight with chicken salad over a bed of fresh spinach.

I use all maple syrup (and only 1 cup), coconut oil and I form them in my hand and place them on the baking sheet.

I hope you enjoy them as much as I do!

Sweet Potato Biscuits

4 Cups Flour (I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)
2 TBS Baking Powder
1 1/2 tsp salt
1 Cup Olive, Coconut or vegetable oil
2 Cups Mashed, cooked sweet potato
1-1 1/2 Cups Sweetener (Part Sugar and part maple syrup or molasses is nice.)

Preheat oven to 425 degrees. Combine flour, baking powder and salt. In a separate bowl, combine oil, sweet potato and sweetener. Mix into dry ingredients. This dough can be rolled out with additional flour and cut with a biscuit cutter (about 1/2 inch thick) or just spooned onto a baking sheet. Bake for about 12 minutes until the bottoms are golden brown.