After seeing 3191's photo of the stack of sweet potato biscuits...I couldn't help myself but embark on a gluten free sweet potato biscuit recipe of my own. It took quite a few tries (although strangely enough...no one here is complaining) to get them light and fluffy.
Gluten-Free Sweet Potato Biscuits
Adapted from 3191’s adaptation of Martha Stewart’s recipe
1 ¾ c. cooked and pureed sweet potato*
2 c. rice flour
½ c. gluten-free cornstarch (organic or non-GMO)
1 t. xanthan gum
2 T. baking powder
1 t. baking soda
1 t. salt
¼ t. paprika
1 T. apple cider vinegar
8 T. unsalted butter (chilled)
¼ c. milk
Stir the dry ingredients together. Cut in butter with a pastry cutter until it resembles coarse meal. Add apple cider vinegar (it will bubble a bit). Mix milk with sweet potato puree and add it to the other ingredients. Mix dough with hands (much more fun than a spoon) to incorporate.
Turn dough on a (rice) floured surface and knead a few times. Pat out to no less than ½ inch thickness. Cut biscuits with a biscuit-cutter or glass. We used a 2” biscuit cutter for nice bite sized biscuits.
Place on greased cookie sheet and refrigerate for 10 minutes. Place in preheated oven and cook until risen and slightly brown, about 12 minutes (longer for larger biscuits).
Serve warm.
*1-2 large sweet potatoes, peeled, chopped and boiled until a fork goes in easily. Cooled and then pureed in a food processor.
These little biscuits are such a treat. We have eaten them with just a pad of butter, with jam, and with a little slice of white cheddar cheese.
For the past few days T has kept one on the corner of the kitchen table (right next to the door outside) for her to enjoy throughout the day.

I haven't mentioned here our sweet potato success...but we dug up a LOT of sweet potatoes from our little garden...over 60 lbs. So I am loving finding creative ways to prepare them. I have a feeling that I will be making several more batches of biscuits for the freezer. I am thinking little batches of biscuits that I can pull out of the freezer, pop on a baking sheet and bake will do just perfectly.
Onwards and forwards with sweet potato makings and bakings...
In abundance,
Hillary