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Roasted Sweet Potato Biscuits (GF, SF, DF, NF, V, V+)

Holly Alexander July 25, 2012 Recipes 5 Comments
Roasted Sweet Potato Biscuits (GF, SF, DF, NF, V, V+)

This recipe is gluten-free, soy-free, dairy-free, nut-free, vegetarian and vegan.

In the hot summer months, I try to avoid using the oven at all costs. However, the other day I had a really strong craving for a homemade baked goodie and wanted to incorporate the sweet potatoes in my pantry for a sweet, yet savory treat. I went looking for recipes and came across several Sweet Potato Biscuit variations. I wanted to make them Vegan (or at least mostly Vegan) and use ingredients I had on-hand.

The following recipe was adapted from the Happy Herbivore’s Whole Wheat Sweet Potato Vegan Biscuits recipe.

Roasted Sweet Potatoes


  • Recipe Yields: About 12 biscuits
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Notes: I used a thawed, previously frozen banana, which added a little more moisture to the dough.
  • Notes: For a savory version, omit the sugar, honey and cinnamon and add a pinch of salt and a 1/4 cup of chopped fresh rosemary, dill or thyme.


  • 1 tsp Extra virgin olive oil (optional, omit for vegan)
  • 1 Tbsp honey (optional)
  • 1 whole sweet potato
  • 1 cup whole wheat or gluten-free flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp brown sugar
  • a dash of cinnamon (optional)
  • 1 whole banana, cold


  1. Preheat oven to 425°. Rinse, peel and cube the sweet potato, then toss in a bowl with olive oil and honey (skip the honey if you want Vegan biscuits). Turn out onto a baking sheet and roast for about 20 minutes or until fork-tender.
  2. Meanwhile, in a large bowl or mixer, whisk together flour, baking powder, baking soda, brown sugar and optional cinnamon.
  3. Mix in the banana until dough starts to form, then add about 3/4 cup of mashed, baked sweet potato.
  4. Once dough is ready—should be wetter than most pizza dough, but dryer than cake batter—stretch out onto a lightly floured surface to about a ½ inch thickness.
  5. Use either a biscuit cutter or a half-cup metal measuring cup to cut biscuits. Transfer onto a cookie sheet and bake at 425° for 5-10 minutes until a toothpick inserted comes out clean and edges are turning golden brown.

These make a satisfying, yet healthy, after-dinner treat with a drizzle of honey or maple syrup, or as a  “grab-and-go” breakfast item.  The whole-wheat flour provides complex carbohydrates to fuel your body, while the sweet potato is rich in anti-oxidants and fiber.

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