It’s the time of year for spooky tales and here’s my tale. It’s not about ghosts, goblins or things that go bump in the night, but of a graveyard. A food graveyard filled with the remains of failed recipes deemed unbloggable. This biscuit recipe was almost buried before it’s time when Sarah taste tested it and said it didn’t have enough flavor (actually she said it was boring). I thought it was ok but put the recipe in the “to be buried” pile. The next morning I was in a hurry to get out the door, looked around for something quick to have for breakfast and saw the ‘boring’ biscuits. I like to have protein with my breakfast so I smeared the biscuits with peanut butter and abracadabra, no more boring. That led me to substitute some of the oil in the recipe with peanut butter, adjust a few spices and suddenly the biscuits were saved from premature burial.

Sweet potato biscuits are great as an accompaniment to chili, soups and stews or as a quick on the go breakfast option topped with a little additional peanut butter or maple syrup.



  • 2 tbsp coconut oil
  • 2 tbsp unsweetened creamy peanut butter
  • 1 1/2 - 2 cups whole wheat pastry flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2/3 cup Homemade Almond Milk
  • 3/4 cup mashed, cooked sweet potato
  • 1 tbsp raw coconut crystals
  • 1/4 tsp allspice
  • 1/8 tsp ginger
  • 1/2 tsp cinnamon
  • 1 tsp unrefined peanut oil
  • oil to grease baking sheet if not using a silicone baking mat


  1. Preheat oven to 425 degrees. Place a silicone mat onto a baking sheet or lightly spray the sheet with oil.
  2. Stir the coconut oil and peanut butter together in a large bowl.
  3. Add 1 1/2 cups flour, baking powder, baking soda and salt. With your hands or a pastry cutter work the oil into the flour until you have coarse crumbles.
  4. In a separate bowl stir the coconut crystals, allspice, ginger and cinnamon into the mashed sweet potato.
  5. Add the milk and stir to combine.
  6. Pour the potato mixture into the flour mixture and mix just until combined. Do not over mix.
  7. Mix in remaining whole wheat pastry flour if the dough is too sticky to handle easily.
  8. Place the dough on a floured surface and roll to a 1/2 inch thickness. Cut with a biscuit cutter and place on the prepared baking sheet. If in a hurry you can drop the biscuits by the spoonful onto the baking sheet (my preferred method *see notes).
  9. Brush with the peanut oil and a sprinkle of finishing salt (salt optional).
  10. Bake 12-15 minutes or until golden brown.

Nutritional Info:

Makes 12 biscuits.

Serving size 1 biscuit

Nutrients per serving:  Calories: 122, Cal. from Fat: 41, Total Fat: 4.5g, Sat. Fat: 2.5g, Carbs: 17g, Fiber: 2.8g, Sugars: 2.25g, Protein: 2.4g, Sodium: 278mg, Chol: 0mg


If making drop biscuits the dough should be slightly stickier so you probably wouldn’t need the additional flour.

Store leftovers in a sealed container or zip bag in the refrigerator for up to 3 days.

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