Sweet potato & rosemary biscuits
Breakfast is made, and can be warmed up in less than a minute. Now that is the way to start your day off right. These biscuits are healthy & delicious. They also pair very well with a drizzle of honey and some flakey sea salt. They are made mostly of sweet potato & coconut oil – so it is filling and nutritious.
I tend to make a big batch of these when I know that I will be busy. They freeze well, and heat up fast – even when going straight from the freezer to the toaster oven.
Sweet Potato & Rosemary Biscuit Ingredients
These sweet potato biscuits are not your average biscuit. They do not have any butter, or milk – so they are vegan. But I love them because they are delicious. And, as an added bonus – they contain very little sugar. The sweet potato is naturally sweet and we use a little bit of vinegar which helps to bring out the flavor.
Potato: The recipe calls for the orange sweet potato, but I have used Okinawan sweet potato (purple) & they were so good. So, feel free to experiment and let me know how it goes.
Almond Milk: I love making my own almond milk (you can find the recipe here), so I use that. Otherwise, purchase some nut milk, oat milk, or cow’s milk.
Coconut Oil: Coconut oil has many nutrients that can contribute to your health & to a good diet. It’s full of fatty acids that your body needs & may help improve cognitive function, metabolism, and hair and skin health.
Flour: All purpose or bread flour works very well for this recipe.
Rosemary: Adding an herb to this recipe helps to kick-up the flavor in a mellow way and adds nutrition. If you are looking for a substitute, thyme & sage also work well.
How to Prepare Your sweet potato
Using a ricer is a bit of a luxury, I know. I put off buying this additional kitchen tool for a while. I wanted to be sure that it wouldn’t collect dust in my kitchen, as I try to keep my space tidy and employ a minimalist approach to my kitchen gear. With that said, it is great! I love using it.
But, do not worry. If you have not yet decided to buy a ricer, a fork or a potato masher work well too.
prepare your ingredients
It really is so much easier to prepare everything you will need in advance. That way, you can focus on the cooking / baking. As you can see here, I used rosemary this time. But, the recipe works very well with thyme and sage. Feel free to use what you have. There is no need to run to the store for one ingredient. And if you skip the herb, I won’t tell anyone.
The Flour
I once spoke with a professional pastry chef who worked in Maui and he said to always sift/aerate your flour. I have been doing it ever since. When you sift the flour through a fine-mesh strainer (or other device), you break up the clumps and aerate the flour. This allows for a clump-free flour and a more accurate measurement of your flour. Otherwise, there is the chance that your flour measurement will be off – and your biscuits will be a little heavy (from too much flour). GASP!!
the fun part
This is the part where I invite my toddler to help out. I make sure that he washes his hand first, but to be honest – since they will be baked they will survive a lapse in infection control practices, should it happen.
My son loves to help out, and it is so great to have a task for him.
I use a pastry cutter, but I have used the lid to a mason jar before, and it worked almost as well. Just remember, these biscuits are not a work of art, so feel free to cut them or hand-roll them any way you please.
As long as they are all relatively the same size, it will be work.
Sweet Potato & Rosemary Biscuits
Ingredients
- ½ Cup Sweet potato steamed & pressed through a ricer or mashed with a fork
- ⅔ Cup Almond Milk Or, other nut milk, or cow’s milk of your choice
- 3 ½ Cup Flour all-purpose or bread flour
- 2 Tbsp Apple Cider Vinegar
- 4 Tbsp Sugar
- 2 Tbsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 2 Tbl Rosemary chopped
- ⅔ Cup Coconut Oil - It can be hardened or melted, either way works
- 2 Tsp melted coconut oil for brushing on before baking
- Optional: Honey, to brush on top after baking
- Optional: Flakey Sea Salt, to sprinkle on top after baking
Instructions
- Prepare the sweet potato: Peel and dice potato, then steam for 15-20 minutes - until soft. Then place in a bowl and either press the potato through a ricer, or mash with a fork. Let cool.
- Chop your rosemary, and melt 2 tsp coconut oil.
- Preheat the oven to 425 degrees F & line a baking sheet with parchment paper, or a re-usable baking liner.
- In a small bowl, stir together the sweet potato, almond milk (or other milk), and apple cider vinegar.
- In a large bowl, place the flour, sugar, baking powder, baking soda, and salt and stir with a whisk.
- Add the coconut oil and rosemary and mix.
- Add the sweet potato mixture and mix with a wooden spoon until the dough forms a ball.
- Remove the dough from the bowl and place on a floured surface. Kneed lightly, using more flour as needed to prevent sticking. Roll out to about an inch thick and cut out biscuits with either a cookie cutter, or the lid to a jar. Form the scraps into another small disk and continue making adorable biscuits.
- Place the biscuits on the baking sheets, brush with the melted coconut oil, and bake for 10-12 minutes or until puffed up and golden brown.