Fructose Free Paleo Sweet Potato Biscuits

Warm, golden, and tender at the center, these sweet potato biscuits hit that cozy comfort-food note without relying on any of the usual grain-based ingredients. Almond flour and tapioca starch do the heavy lifting here, giving each round a soft, pillowy crumb that holds together beautifully once it cools. The mashed sweet potato brings natural moisture and a subtle earthiness, while just a tablespoon of maple syrup keeps the sweetness gentle rather than cloying — an important balance when you're keeping fructose low. Coconut oil and a single egg round out the fat and structure, so there's no dairy or mystery binders to worry about. The baking soda and cream of tartar combo creates just enough lift to make these feel like a proper biscuit rather than a dense puck. They come together in one bowl, bake in under twenty minutes, and firm up perfectly as they rest — which means they're just as good alongside a savory meal as they are with a little almond butter on top.

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