Wheat-free sweet potato drop biscuits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup mashed cooked sweet potatoes or yams.3 Tbsp. canola oil1 Tbsp. maple sugar crystals1 tsp. apple cider vinegar1/2 tsp. sea salt1 cup gluten-free all purpose baking flour2 tsp. baking powder1 tsp. ground nutmegNonstick cooking spray
Preheat oven to 400 degrees. Coat baking sheet with nonstick Pam cooking spray. Combine sweet potatoes, oil, vinegar, syrup, and salt in large bowl. Sift in flour, baking poser and nutmeg.
Cut dry ingredients into sweet potato mixture with a fork until the mixture comes together. Stir in 2 to 3 Tbsp. water, or enough to get dough to hold together.
Drop golf-ball sized rounds of dough onto prepared baking sheet. Bake 15 to 17 minutes, or until tops are lightly browned and rim to the touch. Serve warm. (12 servings)
Serving Size: 12 servings (biscuits)
Number of Servings: 12
Recipe submitted by SparkPeople user RADAR9628.
Cut dry ingredients into sweet potato mixture with a fork until the mixture comes together. Stir in 2 to 3 Tbsp. water, or enough to get dough to hold together.
Drop golf-ball sized rounds of dough onto prepared baking sheet. Bake 15 to 17 minutes, or until tops are lightly browned and rim to the touch. Serve warm. (12 servings)
Serving Size: 12 servings (biscuits)
Number of Servings: 12
Recipe submitted by SparkPeople user RADAR9628.
Nutritional Info Amount Per Serving
- Calories: 81.0
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 180.5 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 1.5 g
- Protein: 1.2 g
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