July 31, 2020
I’ve shared some different iterations of my sweet potato biscuits on Instagram and gotten a few requests for its recipe. So, by popular demand, here’s my recipe for sweet potato biscuits.
I have been following “The Myers Way” for a couple of weeks now. It is an autoimmune / paleo elimination diet. It meant no gluten or pseudo-grains of any kind. One of the biggest things I missed was bread. It would be handy for a sandwich or burger, and there is a certain texture to it which I was craving. Fortunately, there is a recipe for sweet potato biscuits in Dr. Amy Myers’ book “The Autoimmune Solution Cookbook.” It’s a companion to her book, “The Autoimmune Solution“, which I highly recommend for those recovering from an autoimmune illness, or want to avoid one.
I’ve made this recipe three times now, and I’ve tweaked it a bit each time. The recipe below is for 12 small biscuits (about 2″ diameter), but I have doubled and tripled the recipe to make more and bigger buscuits
- 1-2 sweet potatoes
- 0.5 cup full-fat coconut milk
- 0.25 cup cassava flour
- 0.5 cup arrowroot flour
- 0.25 cup coconut flour
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon fine sea salt
- 0.33 cup coconut oil (original recipe calls for palm shortening)
Preheat oven to 425°F. Pierce the sweet potatoes all over with a fork. Bake in the oven for 45-60 minutes until it soft.
Slice open the sweet potatoes and scoop out the flesh. I score the flesh before scooping it out. Then put it the potato flesh in a bowl and mash it.
Whisk together the mashed sweet potato and coconut milk. Add the cassava flour, arrowroot flour, coconut flour, baking powder, salt, and coconut oil and mix well until all ingredients are combined. It has a consistency of dough.
Scoop the dough onto a sheet pan. I use an ice cream scoop. I’ve found I need two scoops to get biscuits big enough for burgers. Use the palm of your hand to gently press down the biscuit. I found I don’t need to press them down much because they tend to drop and expand while baking.
Bake for 30 minutes. The cookbook recommended 14-16 minutes, but I found the inside a little undercooked, and lacking texture. Essentially, I watch until the edges of the top start to brown.
I am getting in the habit of baking a batch each Sunday afternoon. There is a lot of waiting in the baking, not necessarily lots of preparation. So, I do it while multitasking doing other meal prep, like making some bone broth.
I’ve found quite a few ways to use the biscuits. they are handy just to nibble on for breakfast or a snack. But I like them best in sandwiches or burgers.