Clean Sweet Potato Biscuits, Written by: Kayte Corrigan

It’s chili time! Bake a better biscuit to accompany it. Does your salad need a side? Your soup need a friend? Need a nutrient rich carb to round out Sunday dinner? Sick of quinoa? What about a quick breakfast? This versatile biscuit is a great afternoon pick-me-up, mid-morning snack as well as a side to complement the main dish.

Select spices, and unsweetened peanut butter make this biscuit more than just a biscuit. Thenakedkitchen.com has a lot of what we love for clean eating solutions. Especially if you have picky eaters in the house. Simple adjustments to staple recipes keep you clean and honest.

http://www.thenakedkitchen.com/sweet-potato-biscuits/

Ingredients:

   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

Preparation:

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

Notes:

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.