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Sweet potato biscuits - Dr. Axe

Sweet Potato Biscuits Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 20 minutes
  • Yield: 12 1x
  • Diet: Gluten Free


Want to avoid gluten and carbs yet enjoy a biscuit? These sweet potato biscuits are a little sweet, savory and pack a nutritional punch.


  • 2 eggs
  • ½ cup grass-fed butter, room temperature
  • ¼ cup date sugar
  • 1 cup gluten-free oat flour
  • 1 cup cassava flour
  • 1 teaspoon baking powder
  • ¼ cup arrowroot starch
  • 1 cup sweet potato purée


  1. Preheat oven to 350 F.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large mixing bowl, add in eggs, grass-fed butter and date sugar. Mix together using a hand mixer.
  4. In a separate bowl, combine dry ingredients of oat flour, cassava flour, arrowroot starch and baking powder.
  5. Slowly add dry ingredients to the wet ingredient mixture and incorporate until well-combined.
  6. Add in sweet potato mixture and stir again until just incorporated.
  7. Take the sweet potato biscuit dough and divide into two parts.
  8. Place parchment paper on the countertop or cutting board and sprinkle cassava flour on top.
  9. Using a rolling pin, roll out the first dough section. Use a round glass or biscuit cutter to cut out biscuit shapes. Repeat with the second dough section.
  10. Bake sweet potato biscuits for 10–12 minutes.
  11. Serve warm and top with grass-fed butter, apple butter and/or jam.


  • Top these biscuits with apple butter, grass-fed butter, jam or whatever else you choose.
  • These biscuits also work well as the bread for a breakfast sandwich.
  • You can modify this recipe to make vegan sweet potato biscuits by using an egg substitute and vegan butter.
  • Prep Time: 10min
  • Cook Time: 10min
  • Category: Breads & Muffins
  • Method: Baking
  • Cuisine: American


  • Serving Size: 70g
  • Calories: 175
  • Sugar: 4.1g
  • Sodium: 33mg
  • Fat: 9.3g
  • Saturated Fat: 5.3g
  • Unsaturated Fat: 3.7g
  • Trans Fat: 0.3g
  • Carbohydrates: 20.5g
  • Fiber: 1.3g
  • Protein: 3g
  • Cholesterol: 48mg