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Last updated on June 4th, 2024 at 09:13 am

Sweet Potato Biscuit Recipe | Gluten Dairy-free

There are so many delicious gluten-free and dairy-free recipes out there, but sometimes it can be hard to find one that is both healthy and tasty. This sweet potato biscuit recipe is the perfect combination of both! Made with simple ingredients like arrowroot flour and coconut sugar, these biscuits are not only satisfying but good for you too. Plus, they’re easy to make and can be enjoyed by the whole family. So if you’re looking for a delicious and healthy recipe, try this healthy biscuit!

Simple tip: Prepare all the ingredients you need. Cook the sweet potato ahead of time.

If You don’t know yet where to buy those ingredients, you can find them in Thrive Market (get 25% off + Free 30-day trial membership)

Disclosure: There are affiliate links in this post. If you click the link and buy something, I might get a commission at no additional cost to you! This is what keeps this blog running so consider using these links if you decide to try any of my recommendations. 


Gluten-free Dairy-free Sweet Potato Biscuit Recipe

Sweet potatoes are a nutritious choice for kids as they have a low glycemic index, meaning they result in slower blood sugar increases compared to other carbs.
This makes them an ideal option for kids who are susceptible to blood sugar spikes. Enjoy sweet potatoes in various delicious forms such as roasted, mashed, or even as sweet potato fries.
Regardless of how you choose to consume them, sweet potatoes are an excellent addition to any child's diet.
5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Course Breakfast, Snack
Cuisine American
Servings 8
Calories 90 kcal



  • Preheat the oven to 375 F.
  • In a small cup mix together DF milk and apple cider vinegar, let sit.
  • In a mixing bowl mash sweet potato and allow to cool. Do not use hot potato or dough will not form properly.
  • Combine all dry ingredients in a bowl thoroughly. Add in cold vegan butter and mix into the flour until the pieces are small pea shaped. You can use your hands here if you would like or a pastry cutter.
  • Add in the sweet potato to the dry ingredients mix well.
  • Slowly pour in the milk with apple cider vinegar little at a time as you continue mixing. You should start to see it form into dough.
  • Once you have mixed in the milk and formed the dough into a big ball, you will need to use a rolling pin and roll out the dough about 1 to 1 1/2 inch thick depending on how thick you would like your biscuits.
    If your dough is sticky, you will need to add a little more arrowroot flour which is fine.
    Note:These biscuits will rise but not like your regular yeast biscuits. Make them thicker if you would like.
  • Using a biscuit cutter cut out your biscuits. The amount that you yield will differ depending on the thickness and cutter you use. I normally get 8-10 biscuits.
    You might need to add flour to the rim of the biscuit cutter or cup that you are using to cut out your biscuits to prevent dough from sticking.
  • Place biscuits onto a baking sheet about 1″ apart.
  • Bake for 20-25 minutes (mine took 25), or until the biscuits are golden brown.
  • Let your biscuits cool on a rack and enjoy with fruit spread!!!


Calories: 90kcalCarbohydrates: 22gProtein: 0.3gFat: 0.04gSaturated Fat: 0.003gPolyunsaturated Fat: 0.01gSodium: 308mgPotassium: 5mgFiber: 1gSugar: 1gVitamin C: 0.4mgCalcium: 106mgIron: 1mg
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Tried this recipe?Let us know how it was!

Check out my other recipes as well: The Chocolate Lemon Poppy Seed Loaf and the GF/DF Zucchini Banana Bread.


5 from 1 vote (1 rating without comment)

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