Caffeine Free Paleo Sweet Potato Biscuits
Sweet potato biscuits that are grain-free, naturally sweetened, and completely free of anything that would keep you up at night ā this is comfort food done right. The base of almond flour and tapioca starch gives these rounds a tender, slightly chewy crumb that holds together beautifully without any wheat or gluten in sight. Roasted or steamed sweet potato brings natural moisture and a gentle earthiness, while a touch of maple syrup adds just enough warmth to make these feel like a treat. Coconut oil stands in for butter and keeps everything rich and satisfying from the first bite to the last. The method is straightforward ā mix, pat, cut, and bake ā so even if biscuit-making feels intimidating, this dough is forgiving and easy to work with. They come out of the oven lightly golden at the edges and firm up perfectly as they cool, making them ideal for breakfast, a snack, or alongside a cozy bowl of soup.
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Learn more āIngredients
8 servings
- 1 cup mashed sweet potato (from about 1 medium sweet potato, roasted or steamed)
- 2 cups almond flour
- Ā½ cup tapioca starch
- 1 tsp baking soda
- 1 tsp cream of tartar
- Ā½ tsp fine sea salt
- 3 tbsp coconut oil, melted and slightly cooled
- 1 large egg
- 1 tbsp maple syrup
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°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.
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