Celery Free Paleo Sweet Potato Biscuits
Warm, golden, and just a little sweet, these sweet potato biscuits are the kind of comfort food that feels indulgent but is built entirely from wholesome ingredients. Almond flour and tapioca starch take the place of conventional flour, giving each biscuit a tender, slightly chewy crumb that holds together beautifully without any grain or gluten. A touch of maple syrup and the natural sweetness of roasted sweet potato make these taste almost too good to be this clean. Because every ingredient here is straightforward and whole-food based, there's no need to scan labels for sneaky additives or hidden vegetable blends that could cause problems. The coconut oil keeps things rich and moist, while cream of tartar and baking soda work together to give the biscuits a gentle lift. They come out of the oven with lightly golden edges and a soft center, and they firm up just enough as they cool to make them totally satisfying. Serve them alongside eggs in the morning, with a bowl of soup, or honestly just warm from the pan with a little extra coconut oil melted on top.
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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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