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Maple Sweet Potato Biscuits-Gluten Free!

Maple Sweet Potato Biscuits - Gluten Free!
Yield: 8

Maple Sweet Potato Biscuits - Gluten Free!

Prep Time: 6 minutes
Cook Time: 22 minutes
Total Time: 28 minutes


  • 1 large sweet potato, pierced with fork
  • 1 1/3 cups gluten-free flour, plus additional
  • 2/3 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup buttermilk
  • 1/4 cup real maple syrup
  • 1/2 cup pecans, toasted, chopped (optional)


  1. Preheat oven to 425°F. Line baking sheet with parchment paper. Microwave sweet potato until tender, about 6 minutes per side or until soft/done. Halve, and scoop out 1 cup flesh. Cool.
  2. Blend flour, cornmeal, baking powder, and salt in processor. Add butter; pulse to a coarse meal. Add potato, buttermilk, and syrup; process to blend. Add nuts; pulse to blend.
  3. Turn dough out onto a floured surface, and pat or roll into 8 1/2-inch square. Using a biscuit cutter or glass, cut out 8 large or 16 small biscuits. Transfer to a parchment-lined baking sheet. Bake 18 to 22 minutes or until golden brown.

Nutrition Information



Serving Size


Amount Per Serving Calories 217Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 3mgSodium 424mgCarbohydrates 37gFiber 3gSugar 9gProtein 5g

All information and tools presented and written within this site are intended for informational purposes only. Any nutritional information on farmersalmanac.com is auto-caluclated and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. The nutritional labels are a product of online calculators such as Nutritionix.

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  • Me says:

    I’ll just use regular flour!

  • Melissa says:

    Do you have any recommendations on substitutions to make these vegan?

    • Susan Higgins says:

      Hi Melissa, while I haven’t tested the recipe with the following substitutions to make them vegan, many vegan cooks use unsweetened almond milk in place of buttermilk, and vegan “butter” such as Earth Balance in biscuits. I’d add a 1/2 tsp of baking soda in addition to the baking powder for fluff, and be sure your butter is ice cold. If you try them this way, please let us know how it turns out!

  • geraldine colete verallo says:

    Can I used margarine instead of butter?

  • heidi says:

    i was wondering if I could use sugar free syrup or do you have a diabetic friendly recipe?

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