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Sweet Potato Biscuits

If you’ve been missing comfort foods like biscuits, you’re going to love this delicious gluten-free, grain-free Sweet Potato Biscuits recipe! These biscuits are incredibly easy to make and are suitable for the AIP and Paleo diets. They are versatile and make a great addition to any breakfast, lunch, or dinner.

Sweet potato biscuits

In this recipe, I use cooked sweet potatoes to give these biscuits a gorgeous natural orange color, a subtle sweetness, and to add nutrients to the biscuits.

Sweet potatoes are high in beta-carotene, which is an antioxidant that converts to Vitamin A in the body and is responsible for the orange color of sweet potatoes. Sweet potatoes are also high in manganese and potassium. Manganese is essential for supporting a healthy inflammatory response and bone mineral density. Potassium can support blood pressure levels, help regulate muscle and heart contractions, and help maintain healthy nerve function. 

To use sweet potatoes for biscuits, you have to cook them fully first so that they can easily be pierced with a fork and the inside is nice and soft. You can do that by roasting sweet potatoes in the oven at 425 degrees Fahrenheit for about 45 minutes to an hour. Make sure to let the sweet potatoes cool fully, then slice them open and scoop out the potato to use for these biscuits.

You will need 1 cup of cooked mashed sweet potato, which is about 1-2 medium-large sweet potatoes. I recommend cooking 2 sweet potatoes to make sure you have enough!

Gluten-free, grain-free biscuits


These sweet potato biscuits are made with a gluten-free, grain-free flour mix consisting of arrowroot flour, coconut flour, and cassava flour. Combining all three flours gives these biscuits an amazing fluffy texture without any of the gut-irritating side effects that come from using wheat flour.

Cassava flour

Cassava flour is a great gluten-free alternative to wheat flour. It is high in resistant starch, which is a prebiotic that helps feed the good bacteria in your gut.

Arrowroot flour

Arrowroot helps bind the sweet potato biscuits together and comes with its own health benefits: it is very easy to digest and is high in potassium, iron, and B vitamins, which help regulate fluid balance, prevent anemia, and reduce stress and fatigue.

Coconut flour

Coconut flour is high in fiber, which helps keep our digestive system healthy and regular. It also has a low glycemic index rating, which means that using coconut flour in baked goods can help control blood glucose levels. 

These biscuits are made fluffy thanks to baking powder mixed with the flours. Make sure to use non-aluminum baking powder so that your biscuits don’t have a metallic taste.


What to serve with sweet potato biscuits

These biscuits make a great addition to any meal. I love them for breakfast with breakfast sausage and sauteed spinach or with some bacon. They’re also great with a slather of apple pumpkin butter or a drizzle of honey. 

Sweet potato biscuits also make a tasty addition to lunch or dinner and are great for dipping into soup, such as this kale and meatball soup, zuppa toscana, or a bowl of bone broth.

This recipe calls for 1 teaspoon of salt, which yields a salty biscuit that is perfect for savory foods. If you plan on serving the biscuits with something sweet, then you may want to reduce the salt to ½ teaspoon.

I recommend trying the biscuits both ways, because they are delicious when served with anything and they disappear fast!


Storing leftover sweet potato biscuits

If you have leftover sweet potato biscuits, allow them to cool to room temperature, then place in a sealed food storage container and store for up to 3 days. Reheat leftover sweet potatoes for about 5 minutes in a preheated oven at 350 degrees Fahrenheit.

Sweet Potato Biscuits



6 biscuits

Prep Time

15 minutes

Cook Time

15 minutes


  • 2 sweet potato medium-large
  • 1/2 cup coconut milk full-fat
  • 1/2 cup arrowroot flour
  • 1/4 cup coconut flour
  • 1/4 cup Cassava flour
  • 1 Tbsp baking powder aluminum-free
  • 1 tsp sea salt use less for sweeter biscuits
  • 1/3 cup palm shortening


  1. Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
  2. Roast the sweet potatoes at 425F until the sweet potatoes are easily pierced with a fork and allow to cool completely. Slice them in half and scoop out the inside. You will need 1 cup of sweet potato.
  3. In a large bowl, whisk together 1 cup of cooked sweet potato with the coconut milk until fully combined.

  4. Add the rest of the ingredients and whisk together until fully combined and you have a thick dough resembling soft play dough.
  5. Use a rounded ¼-cup cookie scoop to drop 6 biscuits onto the parchment-lined baking sheet. Use your hand to gently press down the dough into a biscuit form.
  6. Bake in a preheated oven at 425 degrees Fahrenheit for 14-16 minutes. Allow to cool slightly before serving. Enjoy whole, or slice and add your favorite fillings, such as breakfast sausage, a slather of pumpkin butter, or a drizzle of honey.
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