Sweet or Savory Sweet Potato Biscuits :: Gluten & Nut Free with Egg & Dairy Free Options
If you follow me on Instagram or Facebook much, you know I rely on my freezer stashes of gluten free muffins/biscuits about 3-4 times per week for breakfasts or lunches. While we tolerate grains well as a family, I do choose gluten free for various reasons. To be honest, gluten free breads are just not in our budget every week!

Sweet or Savory Sweet Potato Biscuits :: Gluten & Nut Free with Egg & Dairy Free Options
This biscuit is one of my staples to have around because it is so versitile. Make it up slightly sweet for adding on to breakfast with fried eggs or bacon. Or fill them with savory herbs to make a great biscuit dunker for your soup or salad at lunch!

Sweet or Savory Sweet Potato Biscuits :: Gluten & Nut Free with Egg & Dairy Free Options
Sweet potatoes are very allergen friendly and make the batter and biscuits nice and moist. I think I hit all the allergen swaps but let me know if I can help swap out anything else 😉

Sweet or Savory Sweet Potato Biscuits :: Gluten & Nut Free with Egg & Dairy Free Options
SWEET BREAKFAST BISCUIT:

  1. Blend the sweet potato puree, butter, egg, milk, and lemon juice until smooth. (I puree my sweet potato in my food processor and throw everything right in there with it!)
  2. Add the rest of the ingredients and blend until smooth. (Again, I just throw everything into the processor and blend it up!)
  3. Bake in silicone muffin cups, paper cups, or buttered muffin tin at 375 degrees for 30 minutes. Check around the 20 minute mark in case our ovens run different.

SAVORY HERBED LUNCH OR DINNER BISCUIT:

  1. Blend the sweet potato puree, butter, egg, milk, and lemon juice until smooth. (I puree my sweet potato in my food processor and throw everything right in there with it! If you don’t have a processor you can use a hand beaters or stand mixer too.)
  2. Add the rest of the ingredients and blend until smooth. (Again, I just throw everything into the processor and blend it up!)
  3. Bake in silicone muffin cups, paper cups, or buttered muffin tin at 375 degrees for 30 minutes. Check around the 20 minute mark in case our ovens run different.

TIPS:

  1. Double up to store in the freezer! They pull out fast for adding to breakfast with fried eggs or bacon! Or a bowl of soup for lunch! I think they freeze best individually wrapped and into a freezer bag.
  2. This batch makes 12 good sized biscuits/muffins.
  3. Pack up some freezer soup in a thermos and throw in a biscuit and you don’t have to think about lunch at work or for the kids at school!
  4. When you see sweet potatoes go on sale, stock up, puree up, and store in the freezer until you are ready to make these!
  5. I don’t know what I would do without my silicone muffin cups! Easy clean up!

Let me know which one you try!

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43 Comments

  1. Oh my gosh – I’ve been gluten-free for years and have never even thought of using sweet potato in my muffins! I can’t wait to try this recipe, so I’m pinning for later. Thanks Renee!

    1. Hi Susanne! You are so welcome 🙂 I think I have lived through every food allergy known to man so it is absolutely my pleasure to write them into most of my recipes 🙂 Thanks for stopping by!

  2. These look really yummy. I’d love to make them for my husband but he is allergic to rice. Is there another flour that I can substitute for the rice flour?

    1. Hi Esther! Yes pretty much any other gluten free flour should work. Just be sure to use a combo between the swap for the 1 cup of rice flour and that other 1/2 cup of flour – if you use all the same flour it will taste off. I would try swapping the 1 cup white rice flour with almond flour or teff flour. And then for that 1/2 cup of other flour use sorghum flour. Does that help?

      1. Esther I just had the thought that oat flour would be even better for that 1 cup – 1 cup would be a lot of almond flour I’m thinking. Either the teff or oat flour would be great 🙂

  3. Hi Renee,

    I have a very basic question… can you please tell me how your method of steaming sweet potato is? I’ve only roasted it so far.

    Thanks a lot!

  4. Renee,
    I have recently run across your website. Your recipes use sweet potatoes, but the pictures show yams. Would you clarify that for me. I see this a lot when I look at websites. Do you really use sweet potatoes?

    I love your website and am anxious to utilize it.
    Sherilyn Williams

    1. Hi Sherilyn! Welcome and thank you for your kind words!

      Yes these are sweet potatoes – I understand there are some discrepancies that can come about the difference between yams and sweet potatoes and I find this article helpful at deciphering the difference! (http://www.thekitchn.com/whats-the-difference-between-yams-and-sweet-potatoes-word-of-mouth-211176) Our markets up here (I’m in Northern Michigan US) don’t even carry yams that I have ever been able to find!

  5. I just love your blog! You inspire me to cook! Love these biscuits and I also used winter squash. So sweet and yummie for Halloween. Thank you for all your dedicated work to keep one healthy. We also made the strawberry cake for my daughters 8th Birthday. Huge sucess!

  6. These were awesome! Thanks I’ve been looking for a healthy muffin recipe where I wouldn’t have to make breakfast every morning! mama and babe enjoyed these muffins! I used pumpkin puree and came out great!