Sweet Potato Love

Biscuits aren’t spelled the way you think they are. They are spelled, l-o-v-e.  That’s right. Everything about a biscuit screams love, and in case you’re feeding someone who doesn’t know that, cut them into heart shapes so they can’t miss it.

This recipe is adapted from Paula Deen’s Southern Cooking Bible. If there’s anyone who understands that certain foods equal love, well, it’s Miss Paula Deen.

Sweet Potato Biscuits

*Makes 6 biscuits

3/4 Cup Cooked Mashed Sweet Potato

1/3 Cup Almond Milk (You will need about 3 Tbs. more when mixing the dough)

1 Cup Mama’s Almond All Purpose Flour

1/2 Cup White Rice Flour

1 Tablespoon Sugar

1 Tablespoon Baking Powder

1 teaspoon Sea Salt

6 Tablespoons Dairy Free Butter

Line a baking sheet with parchment and pre-heat the oven to 425 ° or 400° for convection.

In a small bowl, whisk together the sweet potato and 1/3 cup milk. Set aside. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter with your hands until the mixture resembles coarse meal. Add the sweet potato mixture and fold gently to combine. If necessary add more milk 1 Tablespoon at a time until all the flour is moistened, but not too wet.

Sprinkle the work surface with flour. Turn dough out onto surface and knead lightly 2 or 3 times until the mixture comes together. Gently pat the dough out to a 1/2 inch thick round. Cut the dough into the shape you prefer. Gently re-pat the scraps out and cut more biscuits. Place the biscuits on the lined baking sheet and bake 12 minutes. Serve warm or at room temperature with butter and honey.

“Seconds? Why…I don’t mind if I do!”

16 Comments on “Sweet Potato Love

  1. Ok, those photos.. especially the last one are heavenly! I love the melting butter, shiny gleam of drizzled honey.. spectacular and now I’m craving one of these little heart bites:)


  2. How could anyone resist these? Sweet potato and heart-shaped? Sounds like a winning combination, to me. Your making them vegan & gluten-free is remarkable!


    • Well, I’m not sure. The Mama’s All Purpose Almond Flour has several ingredients…which I’m sure helps kind of hold things together. You could possibly try to add tapioca flour along with the rice flour, that may help. Or, just try the rice flour and see what happens. Let me know how it goes! 🙂


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  5. I want to make these for Thanksgiving but have a LOT to do that day. So, would you recommend making them ahead of time and freezing OR making the day before and just reheating in foil with a splash of water?


    • Most gluten free baked items are best the day they’re made, but if you think you won’t have time then I would make them the day ahead and reheat right before dinner. 😊


  6. Pingback: Sweet Potato Biscuits: Gluten-Free, Healthy, and Wholegrain - In Iridescence

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