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Purple Sweet Potato Biscuits

5 from 1 review

Ingredients

Scale
  • 11 oz Stokes Purple Sweet Potatoes, peeled, diced, and steamed
  • 2 cups gluten-free oat flour (about 212 grams)
  • 1 tbsp baking powder
  • ¼ tsp baking soda
  • 1 tsp cinnamon
  • 2 tbsp all fruit jelly/butter
  • 1 cup almond milk
  • 1 tbsp lemon juice

Instructions

  1. Puree steamed purple potatoes in a food processor until creamy and smooth. Add in almond milk all fruit jelly, and lemon juice and puree until mixed in. Combine all dry ingredients in a large bowl. Pour in potato mixture and stir until just combined. Do not over mix. Using your hands, form dough into 15 small balls. Places balls on a parchment paper lined baking sheet and press down slightly on them. Bake for 15 minutes at 425. Cool on a wire rack before serving.

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