Real Recipes From Real Home Cooks ®

sunset sweet potato drop biscuits

(4 ratings)
Recipe by
Kim Biegacki
Youngstown, OH

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.

(4 ratings)
yield 12 servings
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For sunset sweet potato drop biscuits

  • 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

How To Make sunset sweet potato drop biscuits

  • 1
    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.
  • 2
    Combine sweet potatoes, oil, vinegar, syrup, and salt in large bowl. Sift in flour baking powder, and nutmeg.
  • 3
    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.
  • 4
    Drop golf ball sized rounds of dough onto prepared baking 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.
  • 5
    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