Wheat-free sweet potato drop biscuits

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Wheat-free sweet potato drop biscuits calories by ingredient
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This is for those of us that have sensitivity to wheat and dairy, but still love baked goods. This is for those of us that have sensitivity to wheat and dairy, but still love baked goods.
Number of Servings: 12


    1 cup mashed cooked sweet potatoes or yams.
    3 Tbsp. canola oil
    1 Tbsp. maple sugar crystals
    1 tsp. apple cider vinegar
    1/2 tsp. sea salt
    1 cup gluten-free all purpose baking flour
    2 tsp. baking powder
    1 tsp. ground nutmeg
    Nonstick cooking spray


Cooking time will probably be closer to 17 minutes. Otherwise, the center will not be completed baked.


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.

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