I came across a recipe for sweet potato biscuits somewhere, and thought "what?".
A few months later, I came up with this alternative version.
Yes sugar free (but sweet potato-full).
Hey, they are kind of fun! And depending on what colour of sweet potatoes you use, they could look really orange, or really purple.
1 cup of cooked sweet potato (I used a white fleshed Asian sweetie and baked it in the toasted oven until soft)
1/2 cup water
2 tbsp apple cider vinegar
6 tbsp extra virgin coconut oil
1 1/2 - 2 cups kamut flour
1 cup almond flour
2 tsp baking soda
1 tsp sea salt
1. puree the sweet potato with the water and the apple cider vinegar
2. in a bowl, combine the flour, the baking soda, and the sea salt
3. cut the coconut oil into the flour mixture until it resembles coarse pebbly sand
4. fold the sweet potato mixture into the flour mixture until it becomes a dough
5. chill the dough for at least 30 minutes
6. pat it out to 1 inch thick, and cut with a biscuit cutter (I did 1/4 of the dough at a time), and place the biscuits on a baking sheet. Rather than reform the dough and then pat it out again, I loosely encouraged the scraps into the biscuit shape, then 'cut' them again, so as to avoid toughness.
7. bake in a preheated oven at 345 for 30-35 minutes
These biscuits are super carb-a-licious -- flakey, buttery, soft, tender, melt-in-your-mouth good. :)
I'll make 'em with purple sweet potatoes next time.