SSS: Sweet Potato Biscuits (Gluten Free, Dairy Free, Egg Free, Vegan+)

sweet potato biscuits, sweet potato rolls, gluten free, dairy free, egg free, vegan, refined sugar free, bread

This post is linked to Go Ahead Honey, It’s Gluten Free; Gluten-Free Wednesdays (and again here for the sweet potato theme); and Allergy-Free Wednesdays.

suite of sweets, gfe, gluten free easily, sweets, Valentine's Day, treats, desserts, biscuitsI confess. For the last day of my Suite of Sweets for Sweethearts event, I simply couldn’t share something chocolate like those yummy truffles that I make for our Valentine’s Day parties or the flourless chocolate cake made using my favorite beans (chickpeas), or even the non-chocolate—and decidedly wonderful—Lemon Poppy Seed Scones that I “totally figured out” on the third version (but that were still delicious for the first two versions). I have overdone it on desserts and treats the last week, even with all my sharing with my parents and co-workers. But I’m still giving your something sweet and totally delightful in these Sweet Potato Biscuits. The original recipe came from my dear friend and support group member, DeLaura. She’s also the driving force behind/manager of our award-winning local Farmers Market.

DeLaura makes her Sweet Potato Biscuits for our support group meetings several times a year. They disappear faster than if she were handing out $100 bills. I’m not kidding. She makes a double batch and they disappear so quickly that often I don’t even get one because I’m usually finishing up things in the kitchen as everyone starts filling their plates for our superb group meal. So it became clear that to enjoy these Sweet Potato Biscuits (without fighting support group members for them, and which wouldn’t be very hospitable of me), I’d have to start making the recipe for us at home. I’m so glad I did, as they could not be easier or more welcome at our house. I almost never serve any type of bread at our own meals, so now any time I have some sweet potatoes that I need to use right away I know that I can make Mr. GFE very happy by making some of these Sweet Potato Biscuits. I’ll be serving these with a new pasta dish topped with Fried Calamari tonight. They will easily serve as both our bread and our dessert!

I am entering these Sweet Potato Biscuits for this month’s Go Ahead Honey, It’s Gluten Free event. Created by our lovely Naomi (Straight Into Bed Cakefree and Dried) across the pond, this wonderful longstanding gluten-free event is hosted by a different blogger each month. Each blogger gets to choose his/her theme. (I’ve been lucky enough to host twice—Make Me A Happy Camper and Dishes So Simple, No Recipe Required.) The always smiling, always positive, and much appreciated Heather (Gluten-Free Cat) selected Hot, Spicy, and Heart Shaped as her theme. Your recipe only needs to have one of those characteristics, but you get “extra points” if it’s all three! Therefore, in my notes, you’ll find directions on the making these Sweet Potato Biscuits Spicy (super easy, super good). These Sweet Potato Biscuits are already Heart Shaped, and do I need to tell you that Hot out of the oven they are amazing? Seriously.

Some final notes … When you are making the recipe, you will think that the batter is too moist with the amounts of sweet potato and oil, that you need to add more flour … DON’T do it. The mixture is just right. These biscuits come out moist with the always desired “tender crumb.” Don’t you want to be tender to your loved ones on Valentine’s Day? Also, due to the fact that you are dealing with biscuit dough and not say cookie dough, your hearts will be somewhat imperfect—just like true love. Yes, I am completely corny and sappy today. I love Valentine’s Day. It’s known primarily for romantic love, and the truth is you might just be “done” (wink, wink) after eating a meal with these heavenly Sweet Potato Biscuits. If you want to feel the love in your home, make these biscuits! Also, remember that the kind folks at Caveman Cookies is extending a special 25% discount to you, my gfe readers, when you use the code GFESweets at checkout; that special ends today, February 14th.  Happy Valentine’s Day!

sweet potato biscuits, sweet potato rolls, gluten free, dairy free, egg free, vegan, refined sugar free, bread

Sweet Potato Biscuits (Gluten Free, Dairy Free, Egg Free, Vegan & More-Free)
(Click here for a printable version of this recipe.)


2 cups sweet potato, cooked and mashed
1 cup coconut sugar (palm sugar, date sugar, granulated sugar, or brown sugar; most of the time I use palm sugar and DeLaura uses date sugar—see notes)
½ cup oil (I use coconut oil)
1 cup gluten-free all-purpose flour mix
2 tbsp baking powder
1 scant tsp salt


Preheat oven to 375 degrees Fahrenheit. Grease two baking sheets (or line them with parchment paper).

Blend wet ingredients in large bowl.

Sift dry ingredients into bowl with wet.

Mix all well with wooden spoon. Roll dough into large round balls. Place on baking sheet and flatten slightly. If you would like to make shaped biscuits (hearts for Valentine’s Day, stars for Christmas, etc.), after flattening, press cookie cutter into dough and then remove excess dough and return it to the bowl. Repeat. Separate biscuits by about an inch.

sweet potato biscuits, sweet potato rolls, gluten free, dairy free, egg free, vegan, refined sugar free, bread

Bake for about 10 to 12 minutes, until slightly firm to touch and golden brown on the bottoms. Enjoy plain, with butter, with almond butter, with jam, with a meal, soup, or as tea biscuits.

Makes about 16 heart-shaped 3 1/2 -inch biscuits or about 2 dozen 2-inch biscuits.

Adapted from my friend DeLaura’s recipe

Shirley’s Notes:   I bake my sweet potatoes in the microwave and then immediately empty the sweet potato (less the skin, of course) into the mixing bowl. The sweet potatoes are so soft, that I don’t even mash them. Just stirring all the ingredients with the wooden spoon while the sweet potatoes are still hot mashes them enough. If you are starting with cold sweet potatoes, you may need to mash them first to ensure they will mix well with the other ingredients. If you reduce the sugar, you will most likely need to add some flour to offset the volume lost, and texture will change slightly. Because the dough is vegan, you can taste it until you get the sweetness desired. For a spicy, less sweet version, add a little cayenne or chipotle powder—maybe ½ tsp—to the recipe.

sweet potato biscuits, sweet potato rolls, gluten free, dairy free, egg free, vegan, refined sugar free, bread

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81 Responses to “SSS: Sweet Potato Biscuits (Gluten Free, Dairy Free, Egg Free, Vegan+)”

  1. Kim (Cook IT Allergy Free) on February 14th, 2012 3:50 pm

    Wow. This looks like such a simple recipe, Shirley. I wish I had seen this one before I headed to the store this morning so I could have picked up some sweet potatoes. I have leftover soup from last night that these would be perfect with. I am going to have to try these over the weekend, for sure. I am thinking they must smell heavenly while they are baking as well.

    And I am glad you shared a more savory treat today. I already feel over done with sweets and I have barely been baking. Just enough to know that I am od’d on chocolate.

    Happy Valentine’s Day, my sweet friend! xoxox

    • Shirley on February 15th, 2012 8:05 pm

      Hi Kim–These biscuits really would have been perfect with your leftover soup. I bet your boys would love them. ;-) Yes, they smell sensational, but the taste is divine. These give you enough sweetness, too. I made them again this morning (yes, it’s true) because I thought that I might have gotten my directions wrong and this time around I used less sugar and more flour, but they are not nearly as good … in taste or texture. Will be interested to hear what you do with this recipe when you try it. I think that it would probably be lovely with at least some almond flour, but I haven’t tested that yet.

      Taking a chocolate break with you (as in not eating, not taking a break to eat chocolate LOL),

  2. Alta on February 14th, 2012 4:17 pm

    These look scrumptious, Shirley. I love anything sweet potato. How perfect.

    • Shirley on February 15th, 2012 8:06 pm

      Thanks, Alta! Not to brag, but they really are. ;-)


  3. Amber on February 14th, 2012 4:37 pm

    Hi There Shirley,

    These are soooo awesome!. So creative. I’m loving your ingredients here! I’ll be making these very soon. We eat sweet potatoes once or twice a week so this will be easy to incorporate. And yes, how fun would it be to live closer. We could enjoy some of your awesome sweet potatoes biscuits, and for dessert, look out – vegan peppermint ice cream sammies!

    You also have a wonderful Valentine’s Day Shirley. Thanks for this great recipe!

    Hugs to you,

    • Shirley on February 15th, 2012 8:07 pm

      Hi Amber–Yes, that would be so much fun, and so tasty! We’ll have to do that sharing/swapping thing “virtually” the best we can. ;-)


  4. Katrina (GF Gidget) on February 15th, 2012 6:40 am


    • Shirley on February 15th, 2012 8:10 pm

      Katrina– :-)


  5. Heather @CeliacFamily on February 15th, 2012 12:37 pm

    These look great, and I always appreciate a recipe without a long list of ingredients. I’ve got to try these out on my family.

    • Shirley on February 15th, 2012 8:34 pm

      Heather–Thanks. I think these would be very popular with your family! They are really super easy to make. :-)


  6. Kim on February 15th, 2012 1:49 pm

    Oooh!! These look really good, Shirley!!

    • Shirley on February 15th, 2012 8:35 pm

      Hi Kim–Thank you, dear! They are really good, if I do say so myself. ;-)


  7. Nikki on February 15th, 2012 2:50 pm

    mmmm, I LOVE sweet potatoes! I wonder if adding cinnamon to them would count as “spicy” :)

    Do you need the sugar for “bulk” (not sure how to ask that..) I would like to reduce the amount of sugar (maybe use 1/2 c.) and add some stevia for sweetener.

    • Shirley on February 15th, 2012 8:42 pm

      Hi Nikki–Then I think you’d like these. :-) Cinnamon in the right amount would definitely count as spicy. ;-)

      I totally understand your question. The sugar does add bulk. I think you can use 1/2 cup sugar and some stevia and perhaps add some flour as well. To be honest, I accidentally used more sugar in this recipe than originally intended. I made the recipe again this morning using less sugar and adding flour. They turned out pretty well. I don’t think the biscuit factor is quite as nice, but it’s pretty good and they are still delicious. Please report back to let us know how you adapt the recipe. :-)


  8. Melissa @ glutenfreeforgood on February 15th, 2012 3:48 pm

    Wow, I’m actually in the process of making sweet potato cookies as we “speak.” We must be on the same sweet wavelength! You know it’s national sweet potato month (or something of the sort). =) Great photo, Shirley. These little biscuits of yours really look good.

    • Shirley on February 15th, 2012 8:44 pm

      Sweet potato cookies? Yum! And yep, we’re on that same wavelength. LOL I didn’t know that about it being recognition time for sweet potatoes. Darn! I would have put that in my post if I’d known. I always seem to miss those special days and months. ;-)

      Thanks, Melissa! xo,

  9. Linda on February 15th, 2012 3:49 pm

    I never thought of using a cookie cutter on biscuits. What a great idea. They look delicious and adorable.

    • Shirley on February 15th, 2012 8:47 pm

      Hi Linda–Thanks so much! :-) The first time I used a cookie cutter with these biscuits I wasn’t sure it would work because they are not made from dough that you roll out, but it works just fine. I discovered that if there’s not enough dough on the inside of the cookie cutter, but there’s excess on the outside, you can just take that dough and fill in the gap. ;-)


  10. InTolerant Chef on February 15th, 2012 5:10 pm

    Now these are calling my name! Sure sound good, and I’ll send the link on to my mum who has heaps of sweet potatoes growing on her farm.

    • Shirley on February 15th, 2012 8:49 pm

      InTolerant Chef–If you know how good these babies are, they’d be calling your name even louder. Hehe! Oh, I love that your mom grows “heaps of sweet potatoes”! I still remembering enjoying sweet potatoes from my late FIL. I made so many yummies with them and I didn’t have to pay for them. Win-win! ;-)


  11. Terri O on February 15th, 2012 7:14 pm

    Made these last night—OMG delicious! Keeping this recipe for sure!

    • Shirley on February 15th, 2012 8:50 pm

      Hi Terri–Woohoo! You have made my day with your review–thank you so much! :-)

      Big thank you hugs,

  12. Susan on February 15th, 2012 7:17 pm

    Next time I’m out shopping, I’m definitely going to get some of these ingredients and try these. Thanks Shirley!

    • Shirley on February 15th, 2012 8:52 pm

      Hi Susan–I hope you’ll really enjoy them! I find that one big sweet potato yields about one cup cooked, so use that as your buying guide. ;-)


  13. Jen on February 15th, 2012 10:09 pm

    Ummmmm – I HAVE to have these…like NOW! I’m going to the store tomorrow and will pick up ingredients. I can’t wait to try them. Thank you for posting. I’m going to try subbing almond flour for the GF flour. I’ll let you know if they turn out. Thank you so much for this recipe! <3 Jen

    • Shirley on February 17th, 2012 1:25 pm

      Jen–Thanks for you enthusiasm! :-) I’m very interested to know if you made them with almond flour. I didn’t think that almond flour alone would work for these because it’s moist itself and with the sweet potatoes and oil already being moist, I didn’t think there would be enough “absorption” if you know what I mean, but I’m happy to be proven wrong. I was thinking that perhaps almond flour and some tapioca flour work work and would ensure the recipe was grain free. Please let us know when you do your experimenting! Fingers crossed! ;-)


  14. Ellen (Gluten Free Diva) on February 16th, 2012 12:17 am

    Sweet potatoes are my new best friend. I can’t get enough of them. My latest easy take is to bake a big batch and then keep in frig. I throw them in salads, eat them plain as a snack, you name it. Now I have another way to eat them. I can’t wait to try these. So many recipes to try! So little time!!!! What’s a gluten free cook to do?!?!?

    • Shirley on February 17th, 2012 1:27 pm

      Hi Ellen–I’ve been on a sweet potato kick, too! I’ve been throwing some in my green smoothies for natural sweetness and I love the results. :-) I find a little bit of sweet potato goes a long way as a side dish, snack, etc. ;-)

      Oh, and you’re right, we really do have a hard job, don’t we? Somebody’s gotta do it though!


  15. Iris on February 16th, 2012 4:52 am

    Ooh sweet potato biscuits? Yes yes and yes! I love sweet potatoes. I love biscuits. And the two together sounds delightful!

    Happy belated Valentine’s Day!

    • Shirley on February 17th, 2012 1:30 pm

      Hey Iris–There’s lots of sweet potato love here! ;-) Will look forward to seeing your version of Sweet Potato Biscuits in the future. :-)

      Thanks re: Valentine’s Day. Ours was anti-climatic this year as this is not the year we’re having our big V Day bash, but it was still enjoyable. We didn’t have our Valentine’s Day dinner until last night. Lots going on here. Hope yours was super sweet!

  16. Maggie on February 16th, 2012 11:55 am

    I love sweet potato biscuits. They combine two of my favorite things! Thanks for reminding me about Heather’s hosting. I need to get on that!

    • Shirley on February 17th, 2012 1:31 pm

      Hi Maggie–I’m down to the last biscuit! So sad. :-( We really have enjoyed these. Bet you’ll come up with a great version one day soon. And I look forward to your Go Ahead Honey entry. I know it will be great! :-)


  17. Amber on February 17th, 2012 10:25 pm

    Hi There Shirley,

    I made these tonight and….WOW!!
    So good – I’m eating one right now!

    I am so impressed with how these turned out. And I’m glad you added the note in there about them appearing too moist (I found myself at that point) but resisted the urge to add anything.

    I formed these into biscuit shapes and cooked a few minutes longer than directed. Tonight I paired these with my friend Laura’s mint pea soup (from Gluten Free Pantry). So fun to have new food tonight (I make the same thing each week). Thanks for such a fantastic recipe Shirley. These taste like cookies. And a recipe for oatmeal sweet potato cookies started swirling around in my head.

    I made some slight variations to the recipe with what I had on hand:

    For the GF flour I mixed 1/2 cup + 2 tbsp GF oat flour, 1/2 cup BR flour & 2 tbsp potato flour. And cut the sugar in half (so only 1/2 a cup).


    • Shirley on February 19th, 2012 9:57 pm

      Hi Amber–Thanks so much for coming back to tell me of your success and your tweaks! I’m thrilled! Re: your comment on these biscuits tasting like cookies, Mr. GFE calls them little cakes. The most recent batch I made, I also cut the coconut sugar in half like you did and he still called them little cakes. ;-) I like the sound of oatmeal sweet potato cookies using oat flour I have on hand, or maybe quinoa since I have quinoa flakes, too. I’ll wait for you to blaze the trail on those though. :-)


  18. Liz on February 18th, 2012 8:54 am

    Those are so lovely and I have all the ingredients in my pantry! I’ll be making them today. And dairy-free too? So great.

    Thank you for sharing.

    • Shirley on February 19th, 2012 10:00 pm

      Hi Liz–Welcome to gfe! It’s so nice to have you here. :-) Thank you for the kind words on my recipe. Read comments to see some of the variations readers have made. Hope you love them!


  19. cheryl on February 18th, 2012 11:52 pm

    I bet I can figure out some way to make these puppies grain free. Looks delish!

    • Shirley on February 19th, 2012 10:01 pm

      Hey cheryl–I’m waiting for one of you to make these grain free so I can follow suit! :-) Thanks, dear!


  20. Heather @Gluten-Free Cat on February 19th, 2012 5:31 pm

    How beautiful! I love that the ingredients are so simple. (And I’m all about the spicy version! Mmmmmm!) Thanks so much for sharing this and for submitting it to Go Ahead Honey It’s Gluten-Free!!

    • Shirley on February 19th, 2012 10:02 pm

      Hi Heather–Warning: I think you may well fall in love with these. ;-) Can’t wait to see the final roundup of Go Ahead Honey this month!


  21. Nancy @Real Food Allergy Free on February 19th, 2012 6:03 pm

    These look awesome! I have a thing for sweet potatoes. I can’t wait to try these.

    • Shirley on February 19th, 2012 10:08 pm

      Hi Nancy–Thank you! Hope you love them. :-) I suspect you will if you enjoy sweet potatoes. ;-)


      p.s. It looks like I never replied to your first comment here–yikes! So sorry. Much belated welcome to gfe!

  22. Charis @ MannaTreats on February 20th, 2012 12:49 pm

    what a great idea…we love sweet potatoes around here and we love biscuits!

    • Shirley on February 21st, 2012 11:01 am

      Hi Charis–Thanks! I think/hope you’ll enjoy them. :-) I’m making some for my support group meeeting tonight, because our usual sweet potato biscuit baker is on a mission trip with her family.


  23. Nancy @Real Food Allergy Free on February 21st, 2012 11:15 pm

    Hi Shirley,

    I just wanted to let you know I featured this recipe this week. I hope you’ll come by and share some more.


    • Shirley on February 22nd, 2012 9:09 pm

      Hi Nancy–What an honor to be featured in your AFW post–thank you! :-) Will try to share often!


  24. Debbie on February 26th, 2012 11:51 am

    Dear Shirley,
    You know how people ask what is the one food that you miss being gluten-free? Well, now I know without a doubt my answer would be sweet potato biscuits! I love them, but it has been too long since I have made them. Yours look awesome and I love the heart shape. Now I am on a mission to make sweet potato biscuits grain free so I can share in the love once again! Thank you for inspiring me. (as you always do) By the way, I am like a kid when it comes to Valentine’s Day so I can completely relate to your post. Happy, much belated, Valentine’s Day!

    • Shirley on February 26th, 2012 12:03 pm

      Hi Debbie–Woohoo for hopefully getting you started on a quest to have those sweet potato biscuits you love again! :-) I made these for my support group on Tuesday and because I had very little gluten-free all-purpose flour left, I used mostly almond flour. The texture was a bit different, but the biscuits were still wonderful. In fact, they were very wonderful and my group went crazy over them! Because not everyone’s food was ready and the speaker and his wife hadn’t yet arrived, I appeased everyone by passing around the first batch of biscuits for sampling … such a smart move! ;-) I also found with mostly using almond flour in this recipe that I couldn’t make them as thick because of the density. Well, I did make the that thick not knowing and they came out great, but took much longer to bake. Next time around, I’m going to use a combination of almond flour and tapioca flour to make them grain free. I also used about 1/3 less palm sugar because I feel that almond flour is a bit sweeter. They were still delightfully sweet, Debbie. Your comments are so sweet and generous, dear–thank you! I can’t wait to hear about your upcoming success with your version of these biscuits! And, finally, it’s never too late for Valentine’s Day wishes … I still have a heart wreath up, etc. So thank you and back to you as well! :-)


  25. Amy on March 10th, 2012 2:29 pm

    Hi, Shirley!

    I just attempted to make your awesome looking sweet potato biscuits and opened the oven to one large, flat sweet potato cookie. :-(

    I don’t believe I left anything out. What could I have done wrong? They look so good in your picture!

    • Shirley on March 10th, 2012 2:48 pm

      Hi Amy–Oh no! First, I want to welcome you to gfe because it looks like this is your first time commenting, but second, I want to say that this is the kind of feedback I dread. I’m so sorry these didn’t work out for you. A number of folks have made them successfully already. Did you use mashed sweet potato from fresh sweet potatoes? I’ve never used canned. Is it possible your measurements were off? Maybe you didn’t use enough baking powder? Or too much of one ingredient by “eye balling” it. I’m famous for the latter. Most of the time eye balling works, but not always. Oven not hot enough? Just thinking out loud here. That’s all I can think of if you used exactly the same ingredients. I hope you can figure it out because these are so incredibly good. My support group really went nuts over them. Finally, I’m hoping you can salvage what you have. Sounds like it could be crumbled (and perhaps toasted if needed) and used for a crust for a pie (sweet or savory) or a topping for a pie or casserole dish. I imagine that it would be terrific as a pot pie topping. ;-)

      Again, I’m so sorry. Fingers crossed that you figure it out, dear! Please let us know if you do.

      • Amy on March 11th, 2012 3:25 pm

        I’m sure I didn’t measure something right. I’m new to the gluten free lifestyle and am having a hard time overcoming my “dump” method of baking that worked so well with wheat flour. I’ll pick up some more sweet potatoes next time I’m at the store and give it another whirl!

  26. Kim on April 27th, 2012 2:37 pm

    I made these last night for dinner and they were delicious. I didn’t add the sugar because I’m sugar-free. This morning I went to have one for breakfast and the whole batch of biscuits had turned green!!
    Any idea why this would happen?

    • Shirley on April 27th, 2012 5:50 pm

      Hi Kim–Welcome to gfe! :-) First, I’m glad they were delicious, even without the sugar. As I understand it, you just left out the sugar completely and did not replace it with another sweetener, right? You didn’t use any other added ingredients, like sunbutter, did you? Bizarre question, I know, but sunbutter turns baked goods green. I’d never heard of sweet potatoes turning green, but I did some googling. In doing so, I was reminded how parts of sweet potatoes can sometimes turn olive green after cooking. I found where it happened to others for baked goods that contained sweet potato, but found no real explanation. I read one comment that mentioned the possibility of the baking soda or baking powder causing purple sweet potatoes to turn green. Then I looked up the info on the sunbutter turning baked goods green and the following was stated, “The solution, she says, is to reduce the amount of baking soda or baking powder in your recipe by almost half, which balances the acidity of the ingredients and keeps them from changing color. Whether your cookies will rise adequately with half the leaven is a good question, but she says some people who have gotten in touch with the company say they don’t notice any difference. Adding a bit of lemon juice to your dough or batter can also help maintain expected colors.” So that’s all I know–or don’t know–but I’ll post on my gfe FB page and see if anyone else has input. Then I’ll report back. I guess as long as it’s not a mold factor, your version could be used for St. Patrick’s Day or a ghoulish Halloween treat. ;-)


  27. Heather @Gluten-Free Cat on April 28th, 2012 4:36 pm

    St. Patrick’s Day for sure!! I’d love the taste of these even if they were blue with purple polka dots!

    • Shirley on April 28th, 2012 9:49 pm

      Heather–Haha! Someone else said about the same thing when I posted the query on my gfe Facebook page. ;-)


  28. Kim on April 28th, 2012 7:47 pm

    Hi Shirley,
    That’s correct. I only left out the sugar and didn’t add anything else that’s not in the recipe. It’s a mystery! Thank you for the response, and the welcome!

  29. Kim on April 29th, 2012 3:07 pm

    Great! I’ll check it out!

    • Shirley on April 29th, 2012 9:41 pm

      Kim–You might have to test out the different ideas to find out which one works best and possibly figure out the cause. Fingers crossed you’ll have perfectly orange sweet potato biscuits soon! :-)


  30. Kelly Smith on May 29th, 2012 5:26 pm

    Shirley, have you successfully halved or frozen this recipe?



    • Shirley on May 29th, 2012 5:53 pm

      Hi Kelly–Halving should work just fine and another reader has made the biscuits and then frozen them after baking them so she could then pull a couple out from the freezer at a time. She said it worked wonderfully! If mine ever last that long, I’ll try that. ;-) Note that if you use less sweetener normally, you might want to cut back on that some in this recipe. There are several variations in comments. :-)


  31. Shari H on June 17th, 2012 4:59 pm

    Just made these today, but rather than a dough, I ended up with more of a batter (I used canola oil, half brown sugar and half regular sugar, and Bob’s Red Mill All-Purpose GF Baking Mix), so I put it into 12 muffin tins and baked for 25 minutes. They were still a bit sticky in the middle, but tasted great. I also sprinkled cinnamon across the top, because we love our sweet potatoes with cinnamon.
    Next time I may decrease the sugar a bit and try increasing the flour or adding a bit of almond flour or some oats.

    • Shirley on June 18th, 2012 10:42 am

      Hi Shari–It’s nice to see you again! Typically when I make these biscuits, the dough is very wet (which I commented on in the post I believe). I’m not a fan of Bob’s Red Mill gf flour/baking mix so I’m not sure from my own experience how that normally works in the recipe. I’m glad you came up with an alternative plan and the cinnamon touch is a great one! :-) Placing them mixture in a muffin tin would require a long baking time over the flatter biscuits. I’ve made these biscuits with less sugar more recently and have used almond flour as part of the flour mix. I think the recipe can be flexible. Good luck for continued enjoyment of yummy sweet potato biscuits, and thanks for sharing with us!


  32. Michelle on August 14th, 2012 12:18 pm

    Thank you. Thank you. Thank you. I only made a half batch because I didn’t want to waste the ingredients if it turned out bad. It had a very wet batter- I couldn’t roll it, so I just scooped it out and baked 12 biscuits for 12 minutes. they looked a little flatter than I wanted but they were sooooo delicious! The taste and mouth feel were wonderful! (I’ve missed that “feel”) On six I sprinkled cinnamon and sugar on top. I think I will make these for a breakfast on the run. I might try backing off the sugar just a little as they are plenty sweet, I used a little less then 1/2 a cup of brown sugar (remember I halved the recipe) Again thank you for making this easier on us!

    • Shirley on August 16th, 2012 4:09 pm

      Hi Michelle–It looks like you are new here … welcome to gfe! I’m so glad you had such success with these biscuits. Yes, the batter is very wet. It’s not rollable … more like pattable and cuttable if you like. Scooping them out is a good solution. ;-) I know exactly what you mean about the mouth feel, too. :-) Yes, even I will back off on the sugar much more next time. It might also depend on how sweet the potatoes are themselves. Because it’s a vegan recipe, you can taste the batter and adjust a little if you like. Only a little taste would probably tell us if we need to add more sugar, so starting out on the low end would be wise. Thanks for your kind words. Hope you find many more great recipes!


  33. Kimberly on September 23rd, 2012 5:11 pm

    Hello– these look wonderful and I’d like to give it a whirl but wondered if you used a commercial gf mix (and if so which one?) or if you mixed your own flours (and if so, which ones and in what proportions?). I just finished baking another version that I found on-line that was a little hard on the taste-buds so I’m hoping for some clarification before I jump in again. Thanks!

    • Shirley on September 23rd, 2012 6:07 pm

      Hi Kimberly–Welcome to gfe! :-) I don’t use commercial mixes myself. I can’t tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers (like large glass jars). (No refrigeration is needed for this mix.) Even if you don’t use my recipe for flour mix, I recommend a lighter flour mix vs a heavier one, and I don’t recommend bean flour for this recipe. I have used a mix of my all-purpose flour mix mixed with almond flour with success. Please read through comments to see what others have used successfully (and not so successfully). Fingers crossed that you’ll have success the first time out! ;-)


      • Kimberly on September 24th, 2012 2:38 pm

        Thanks so much! I’m looking forward to trying these with a rice flour mix! I haven’t done much in the way of GF baking and appreciate the extra details on the flour mix.

        • Shirley on September 25th, 2012 11:05 am

          Kimberly–I think gluten-free baking should be easy. I use a couple ways to make gfe baking simple … making mostly flourless and crustless recipes, using a simple gf flour mix (Asian white rice flour–3 parts–and cornstarch–2 parts) when grain flour is needed, and employing almond flour and coconut flour in recipes, too. I hope this recipe works out for you! :-)


  34. Heidi on October 17th, 2012 11:29 pm

    What a yummy idea (and I love the shapes). My kids are going to love these! (Pinning to my GF Kids board.) If you haven’t already, I’d love for you to visit my Gluten-Free Monday party at and link up this and any other GF idea you would like to share. I hope to see you there.

  35. Leanne on November 19th, 2012 8:48 pm

    I just made these tonight, and had a similar experience to one of the other readers…they were pretty flat. I’m wondering if it had something to do with the sweet potato? I didn’t measure it out, I just put two microwaved sweet potatoes, peeled, in a bowl and mashed them. They look more like cookies than biscuits but still taste delicious! I added about two teaspoons of cinnamon, used sugar in the raw, and Pamela’s baking mix. I’m going to get more sweet potatoes and try it with measured sweet potato, and use a flour mix from Artisan Gluten Free Cooking (a cookbook, that uses brown rice, sorghum, potato starch, potato flour, corn starch, and xantham gum).
    Any suggestions for other tweaks are appreciated!
    Thanks for the yummy recipe!

    • Shirley on November 20th, 2012 12:38 am

      Hi Leanne–It looks like you are new here–welcome! :-) I am sorry that your biscuits didn’t work out well, but yes, measuring the mashed sweet potatoes is critical. Sweet potatoes vary greatly in size and, therefore, yield of the “puree.” It’s also true that some are more fibrous than others, so that factor can cause varying results. Also, I need to go back and note in the recipe that although you mash the potatoes while hot, it’s wise to let them cool for a bit after that. That makes them thicken and they will then make for a thicker, better biscuit dough. I don’t think that Pamela’s Baking Mix is the best choice for this recipe because of the almond flour and perhaps the buttermilk factor. When I make these with an almond flour mix, the sweet potato just doesn’t combine with/absorb the flour mix that well. Plus, the baking soda and xanthan gum that are in the Pamela’s Mix just aren’t needed. I think you’ll have good luck with Pete and Kelli’s (Artisanal Gluten-Free Cooking authors) recipe. The xanthan gum is not really needed though. Still, all that said, it was probably the lack of the sweet potatoo measurement that was the biggest issue with your version. And, last, these biscuits are definitely sweet. You can back off on the sugar some and even the oil some if you like. I’ve done that the last few times i made them. The sugar does help provide structure though and my last two versions were smaller biscuits than the ones shown here.

      Hope that all helps!

      • Leanne on February 9th, 2013 11:55 pm

        I just made these again tonight, making sure to measure my sweet potatoes!! And they came out great! I used the Artisanal gluten free mix (since that is what I keep mixed in my fridge), cut the sugar to 3/4 cup, but added 1/4 more flour, and reduced the oil to 1/3 cup plus 1 tablespoon (plus cinnamon). YUM! I want to eat them all right now and go get some more sweet potatoes to make some more tomorrow!! I used two varieties of sweet potato, one with more of the orange color and the other more like a regular potato, and the brighter colored type did seem to mash easier, if anyone was wondering! Thanks again for such a great recipe!

        • Shirley on February 10th, 2013 12:08 am

          Yay, Leanne!!! I am so, so happy to hear this news! Other readers will appreciate your input on using a bit more flour and less oil, as well as adding cinnamon. :-) I appreciate you sharing the information on the difference you experienced with the sweet potatoes as I do believe those differences are coming into play in some cases.

          Thanks so much for taking the time to comment with such helpful feedback! Hoping there will be lots more sweet potato biscuits in your future. ;-)

  36. Sally on February 2nd, 2013 6:54 pm

    Okay, I’ve tried making these twice. The first time, I followed the ingredients and directions. The dough was a batter–couldn’t use cookie cutters because it was too runny. As some of the commenters have said, after baking, they came out flat . . . with gooey middles. Sort-of like gooey cookies or like twice-baked mounds of very sweet sweet potato. Delicious, but not biscuit-like. Trying to figure out what went wrong, I read all the comments and saw Shirley’s comment here at the end–that you can/should mix the sweet potato in hot with the ingredients BUT still need to let it all cool before you put it on the pans and bake it.

    My guests the first time ate them up despite the non-biscuity-ness, so I made them again and let the batter cool until it turned into a dough. Much better on that end. However, I cut the sugar to 1/3 cup (found them really sweet the first time–just personal taste) and added about two tablespoons of starch . . . not wanting to add too much flour, since Shirley said it changed the texture to do so. But this time, I clearly needed more flour with the change I made to the sugar, because they baked up somewhat more biscuit-shaped but still gooey in the middle after about 20 minutes of baking. I’m going to try again with less sugar and more flour/starch.

    My husband still wanted to eat the whole pan this time, so they are certainly delicious however they come out. :)

    Oh! I did add cinnamon and ginger both times I have made these.

    • Shirley on February 3rd, 2013 2:04 am

      Hi Sally–Welcome to gfe! :-) Oh, these are the comments that are hard to get. :-( While many have had success with this recipe just as I made it, I need to do some more experimenting to see what the issues might be. I wonder if just a difference in sweet potatoes can play a role. I confess that I often use sweet potatoes that I’ve had in my pantry a while. So I think their “meat” is much more dense than fresh sweet potatoes as they’ve dried out some. I, too, use less sugar in these biscuits now and I do think that if one does that, additional flour can be added. I think the total measurement of ingredients needs to stay close to the same for the best structure though … if that makes sense. I’m still glad that they’ve been edible and delicious for you each time though! And nice addition on the cinnamon and ginger. ;-) When I do some more experimenting and have something to add, I’ll update the post and share on my gfe FB page.

      Thanks for letting me know about the issues you’ve been having.

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