Gluten-Free Sweet Potato Biscuits

Gluten-Free Sweet Potato Biscuits

Gluten-Free Sweet Potato Biscuits

Gluten-Free Sweet Potato Biscuits are the perfect bread for fall! Simple to make and so tasty everyone will love these tender biscuits brimming with flavor.

Pair them with a meal of roasted meat and veggies, or simply enjoy one with your morning coffee or tea – either way, you’re sure to add this recipe to your file!

Gluten-Free Sweet Potato Biscuits

Gluten-Free Sweet Potato Biscuits
Prep time
Cook time
Total time
This recipe is free from: gluten, dairy/casein, soy, peanuts, tree nuts, corn; egg-free option.
Recipe type: bread, breakfast
  • For the Biscuits:
  • ¾ cup unsweetened coconut milk (or other milk – dairy- or dairy-free - of your choice)
  • ½ Tablespoon apple cider vinegar
  • 2 cups Gigi’s Everyday Gluten Free Flour Blend (Gum-free)
  • 3 teaspoons baking powder
  • ¼ teaspoon baking soda
  • Scant ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground cayenne pepper
  • ¼ cup brown sugar, firmly packed
  • 5 Tablespoons dairy-free butter substitute (or an equal amount of butter if you prefer)
  • 1 egg (or prepared powdered egg replacer to equal 1 egg for egg-free)
  • 1 cup cooked, peeled and mashed sweet potato, preferably fresh roasted
  • For the Topping:
  • 3 Tablespoons dairy-free butter substitute, melted (or an equal amount of butter if you prefer)
  • 2 Tablespoons brown sugar
  • ¼ teaspoon ground cinnamon
  • Small amount of coarse sea salt
  1. Preheat oven to 450F.
  2. Line a baking pan with parchment or grease lightly.
  3. Combine milk and vinegar; set aside.
  4. Stir together melted Earth Balance, brown sugar and cinnamon for topping; set aside. Reserve sea salt.
  5. In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, pepper and brown sugar; whisk until blended.
  6. Cut in butter with a fork until mixture resembles coarse crumbs.
  7. In a separate mixing bowl, combine egg, milk/vinegar mixture and sweet potato, stirring until mixed well. Add this mixture to the dry ingredients, stirring just until dry ingredients are moistened.
  8. Place ¼ cup scoops of dough 2-3 inches apart on prepared pan and lightly flatten into biscuit shape. Do not over-shape dough or press too hard – it is delicate and you don’t want the biscuits too flat.
  9. With a pastry brush, gently brush on topping mixture, dividing evenly among biscuits until all topping mixture is used.
  10. Lightly sprinkle the top of each biscuit with coarse sea salt – a small pinch is all you need here.
  11. Bake biscuits for 12-15 minutes, or until edges brown and tops are bubbly.
  12. Serve warm.

Thought you’d like to know…

Enjoy all the gluten-free recipes I have for you in my Gluten-Free Recipe Index!

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Gluten Free Gigi

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As someone with celiac disease and multiple food allergies, Gigi understands how food can harm or heal. Fully restoring her own health with diet alone after a 25-year health struggle, Gigi now uses her own experiences and the skills she gained as a former neuroscience researcher to share practical, easy-to-understand strategies, science-backed nutrition information, immediately useful tips and recipes to make gluten-free living liberating and positive for everyone!
  • JillW

    Our sweet potato crop is in, and these look FABULOUS! Thanks, Gigi! xoxo

  • Jean Allen

    Peppers and hot/spicy flavors, in any shape or form, don’t like me much. Would a savory herb like (? rosemary? or ???) be a good substitute for the cayenne pepper here? Also, would canned (and mashed) sweet potatoes work in a pinch, perhaps by adjusting other recipe ingredients? Thank you for your advice! :)

    • glutenfreegigi


      Absolutely, your substitution ideas sound outstanding!! :) Please let me know if you try them. I know all here would love to hear of your results.