*Sweet Potatoe Bisquits -to die for!

This recipe is for those who can tolerate both spelt and sweet potatoes. With bisquits like these, I don't even miss my old diet!

1 cup well mashed cooked sweet potatoes
4 Tablespoons of oil
1/8 to 1/4 teaspoon stevia (depending on whether you want them cookie sweet or bread sweet)

1 cup *spelt flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ginger

Preheat oven to 375 degrees.

Cream together first three ingredients.

In separate bowl, combine dry ingredients.

With your hand, mix dry and wet ingredients until well blended.

Spray cookie sheet with oil or grease with butter. Form dough into 6 bisquits on cookie sheet. Bake at 375 for about 20 minutes (could be longer or shorter depending on altitude, humidity, and oven type).
Original Post
I am not to this point in my diet but I am putting together a book with recipes I look forward to. This will certainly be a highlighted one.

Herbmom, do you think quiona flour would work in place of spelt here? Quiona and Amaranth flours are about the only ones in the past years I haven't had a reaction to.

Thanks for your recipe, hope you are doing well.

I hope you don't mind me answering Smile. I have been experimenting with quinoa lately. Quinoa falls apart when used alone in baking. It seems the best combination is to use 2:1 quinoa to tapioca or arrowroot flour. I haven't tried to make this recipe posted but if I was to try it I would use 2/3 cup quinoa flour and 1/3 cup tapioca or arrowroot.

If you try it let us know how it turns out and when I try it I will post it too.

Mary Ann
Tapioca and arrowroot are both rather starchy so if they cause any problems-experiment with agar agar (as per packet) or an egggyolk to help with binding.

That said ordinary potato itself is rather gluey and potato flour is often used as a binding agent, so these cookies might work with just pure quinoa or amaranth.

I have never tried using agar agar for "binding". Does it work as well as using arrowroot or tapioca? I hate to add egg to everything I bake because I am on the rotation diet.

Also, have you used Xantham gum for a binder? I was interested in trying it but wasn't sure how well it worked.

Thanks for your help!
I just had to comment on these "biscuits". I made them for Thanksgiving and LOVED them. However, I would call them more sweet muffin than biscuit. I couldn't quit eating them (I could tell I over-did it, but it wasn't too bad--I'd gladly pay the price to have a nice sweet treat from time to time). I doubled the recipe, unfortunately, which made it too easy to over-indulge. I'll be making them again next week for Christmas as my "safer" cheat for dessert.

Thanks for the recipe. Between this and one in Gail Burton's cookbook for pumpkin pie, I didn't miss out on sweets for the holidays.

notworthy Goddess of cooking! I must ask a dumb question here... The sweet potato you used, What color is the skin and then what is the color of the inside? The grocery here has two different yams and the sweet potatos all next to each other and I am not sure which is which. I need to make these for sure for Christmas eve.But must do a test prior, thank you. I can not wait, oh, do they puff up pretty much, or slightly? Dorie
Sweet Potato has orange flesh and pinkish brown skin. Yams have cream coloured or palely yellowish flesh and brown skin. Yams are loner and more cylindrical than sweet potatoes which are more like a warped ellipsoid-like regular potatoes.

Judging by the muffin comment, I daresay they puff up alot if you use spelt with baking powder; but if using flax seed gel, make them really thin-otherwise they won't cook through well.

Oh and it is best to grind flax seeds in a coffee grinder first!!
Roll EyesOk, I bought the ones with the whiter skin, because the grocery boy said they were the ones, figures. But I made them anyway for Christmas morning brunch. I made them thin and more cookie like in shape. I kept the ones I was going to eat plain,except some cinnamon and stevia sprinkled on top. Now for the family members I had to add a dollop of melted butter and brown sugar on top. So they became sweet for them. The white yams are just not sweet. No Texture was fantastic though and they were all eaten, so they still worked. I am looking foreword to using the real sweetpotatos, because I am sure they will be wonderful! love2
I had roasted yams once and although they were delicious, I knoew they were on the threshold of sweetness for me. Sweet potatoes are sweeter, but yams are still quite sweet enough to constitute an occassional treat for me!!

In fact I can only ever tolerate a few slices of sweet potatoe with hijiki,soy milk and veg like red cabbage,to counteract the sweetness; but I do seem to be more sensitive to sweetness than other people..!
It is great that your family enjoyed them-maybe I should try them out on mine..
Originally posted by irishsarah:

Judging by the muffin comment, I daresay they puff up alot if you use spelt with baking powder; !

No, they didn't rise, it's just the texture and the sweet taste that makes me think of "muffin" versus "biscuit".....maybe I got them too sweet with the glycerin and chicolin, but I love them regardless. I'm thinking of altering it slightly to make a sweet potato muffin.....next time--which will be awhile now that the holiday season is over. Oh, I think my first batch was better when I used melted coconut oil versus this last batch when I used light virgin olive oil. Just my 2 cents.....

Hey guys...These are really great if you want some bread with your turkey and gravy...I skipped the spices and stevia and used them as a hamburger bun; I know is is not good food combining, but is sure was nice for a change. Also, instead of spelt, I used brown rice flour and yams, the ones with orange flesh, instead of sweet potatoes.

Yes Missy, I use yams for these all the time, and they are really good, but I omit all the spices..never tried them with the stevia and spices. And I am not very fussed about amaranth flour, but you could try it.

And they probably do have more sugar, but they seem to be less starchy...so carbwise, I am not sure.

These biscuits are very soft, nice when they are warm with some butter.... Enjoy!


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goudie girl

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