Turkey Free Paleo Sweet Potato Biscuits
These golden, tender biscuits prove that grain-free baking can be genuinely satisfying ā no compromises required. Roasted or steamed sweet potato brings natural moisture and a subtle sweetness that pairs beautifully with the nutty depth of almond flour, while tapioca starch keeps the texture light and just a little pillowy. A touch of maple syrup rounds everything out without making these taste like dessert, so they work just as well alongside a savory meal as they do with a smear of almond butter at breakfast. The dough comes together in one bowl and bakes up with lightly golden edges and a soft, fluffy interior that's hard to believe is completely free of conventional flour or dairy. For anyone navigating holiday spreads or big family dinners where poultry-based dishes dominate the table, having a crowd-pleasing bread option that stands entirely on its own is genuinely useful. They firm up beautifully as they cool, which means they hold together well for serving and don't fall apart the moment you pick one up.
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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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