Low Sodium Paleo Sweet Potato Biscuits

Total time33 min

Prep time15 min

Cook time18 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

1 cup mashed sweet potato (from about 1 medium sweet potato, roasted or steamed)
Sweet Potato Fresh Sweet Potatoes Japanese Sweet Potato Healthy Fresh Produce Sweet Potato Microbaker Yam / Sweet Potato - 8 Oz
See all
2 cups almond flour
½ cup tapioca starch
1 tsp baking soda
1 tsp cream of tartar
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp coconut oil, melted and slightly cooled
1 large egg
1 tbsp maple syrup

Instructions

1
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
2
In a large mixing bowl, whisk together the almond flour, tapioca starch, baking soda, cream of tartar, and salt until evenly combined with no lumps.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!