Sunset Sweet Potato Drop Biscuits

Kim Biegacki


Another healthy recipe from Tony Horton's cookbook called "Thin Kitchen". We had these today for lunch and they are for sure a sweet potato biscuit. Everyone enjoyed them including my 16 year old nephew Rhyan who said he could have ate all of them. LOL They are not a light and fluffy biscuit but more dense and moist inside. My husband was good and didn't have any butter on his but I couldn't resist and added a pat of butter and it was delish.

Since these have no eggs or dairy in them I believe that they are also a vegetarian biscuit as well.

Hope you enjoy.

pinch tips: Perfect Pasta Every Time



12 servings


10 Min


15 Min




1 c
mashed cooked sweet potatoes or yams (2 small baked sweet potatoes)
3 Tbsp
canola oil
1 Tbsp
maple syrup
1 tsp
apple cider vinegar
1/2 tsp
sea salt
1 c
whole wheat pastry flour
2 tsp
baking powder
1 tsp
ground nutmeg
nonstick vegetable oil cooking spray

Directions Step-By-Step

Preheat oven to 400 degrees. Coat baking sheet with nonstick vegetable oil cooking spray.

I didn't have any fresh sweet potatoes so I used canned sweet potatoes instead.
Combine sweet potatoes, oil, vinegar, syrup, and salt in large bowl. Sift in flour baking powder, and nutmeg.
Cut dry ingredients into sweet potato mixture with a fork until the mixture comes together. Stir in 2 to 3 Tbsp. water, or enough to get dough to hold together.
Drop golf ball sized rounds of dough onto prepared kaing sheet. Bake 15 to 17 minutes, or until tops are lightly browned and firm to the touch. Serve warm.

You can roll the dough out and cut with a 2 inch round cutter too.
Nutritional Info:
Serving size: 1 biscuit
Calories 80, fat total 3.5 grams, saturated fat 0 grams, carbs 12 grams, fiber 1 gram, protein 1 gram

About this Recipe

Course/Dish: Biscuits
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy