- 1 ½ cups cooked sweet potato puree (I just steam up a cubed sweet potato and throw 2 cups of them into the processor and it makes the perfect amount pureed.)
- ½ cup soft butter or coconut oil
- 1 egg (If you are egg free use an egg replacer egg or flax egg)
- 1/3 cup whole milk or BPA free coconut milk
- Juice of ½ lemon
- 1 cup tapioca flour
- 1 cup white rice flour
- ½ cup sorghum flour, or brown rice flour, or blanched almond flour (do NOT choose the almond flour if you are nut free!)
- ¼ cup sucanat or organic pure cane sugar (I think honey would work too)
- 1 TB cinnamon
- 2 tsp aluminum free baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
egg or flax egg)
, or 
, or 
(do NOT choose the almond flour if you are nut free!)
or 
(I think honey would work too)
- 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!)
- Add the rest of the ingredients and blend until smooth. (Again, I just throw everything into the processor and blend it up!)
- 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.
, 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 ½ cups cooked sweet potato puree (I just steam up a cubed sweet potato and throw 2 cups of them into the processor and it makes the perfect amount pureed.)
- ½ cup soft butter or coconut oil
- 1 egg (If you are egg free use an egg replacer
egg or flax egg) - 1/3 cup whole milk or BPA free coconut milk
- Juice of ½ lemon
- 1 cup tapioca flour
- 1 cup white rice flour
- ½ cup sorghum flour, or brown rice flour, or blanched almond flour (Do NOT choose the almond flour if you nut free!)
- 1 TB Italian seasoning or all purpose seasoning
- ½ tsp onion powder
- ½ tsp garlic powder
- 2 tsp aluminum free baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
or 
- 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.)
- Add the rest of the ingredients and blend until smooth. (Again, I just throw everything into the processor and blend it up!)
- 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:
- 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.
- This batch makes 12 good sized biscuits/muffins.
- 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!
- When you see sweet potatoes go on sale, stock up, puree up, and store in the freezer until you are ready to make these!
- I don’t know what I would do without my silicone muffin cups! Easy clean up!
Let me know which one you try!
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!
Your welcome Alicia <3
What I can substitute the white rice flour with?
Hi Allison! You can try brown rice flour, oat flour, sorghum flour I would imagine.
Wow! Those look so yummy and I love your muffin tins. I bet my kids will absolutely love these. Thank you for a great, healthy recipe.
You’re welcome Kristin! Hope the kids love them!
Definitely pinning these! I love sweet potato anything! 🙂 Thanks for sharing over at Blogger’s Alliance…
Thanks Raia!
These are great Renee. I love recipes that do double duty. I would think you would also swap mashed pumpkin or butternut squash for the sweet potato and get a slightly different version too. Pinning
Hi Nicky! Yep absolutely I’m sure any of those would work!
These are on my list to try (Pinned them for later)!
I make regular biscuits with a similar flour blend – and we LOVE them!
Hi Renee, These really look good. I love that you have given so many options/substitutions for people with food allergies. I am going to try these. Thanks so much.
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!
Oh I love sweet potatoes! This looks great – thanks!
Perfect Angela 🙂
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?
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?
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 🙂
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!
Hi Swarna! Sure! I use my steamer – takes about 45 minutes. You could boil the potato if you want too. This is the steamer I have :: (affil link) http://amzn.to/1KQ3vmT
Thank you 🙂 for getting back to me!
Could I use buckwheat flour in place of the rice flour?
Hi Holli! Buckwheat flour behaves a bit differently than rice flour so you might have to play around with it a little 🙂
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
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!
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!
whoops success!
Hi Jenny! That makes my day to hear! Thank you for sharing!
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!
That’s great Michelle! Thank you for sharing!
Can these be made with AP flour if I can’t source all of the GF flours?
Hi Marka! I do think that should work ok!
Have you ever tried to pan freeze these (before baking) then bake from a frozen state?
Thank you 🙂
Hi Kari! I have never tried that – neat idea though!
Did the print button get deleted? When I tried copying the text into a word processing document, a bunch of coding stuff appeared, related to the links, I suspect.
Hi Julie! The print button is working for me now – can you try again, and let me know if it is not working?