Sweet Potato-Rosemary Biscuits Recipe

Try this sweet potato and rosemary biscuit recipe using the produce from the garden for a twist on the typical dinner biscuits.

Winter 2013-2014

  • Photo by Karen K. Will

Yield: 12 Biscuits

I love baking, and baked goods have always brought me joy in the kitchen. Some of my favorite recipes have been easy to change with healthy subs; others have required rounds and rounds of “do-overs.” This is one of my new favorite recipes. Keep in mind, this goodie isn’t as sweet (cloying, really) as it would have been made with traditional ingredients. I think you will love it all the same.


• 1 cup almond flour
• 1/4 cup coconut flour
• 4 teaspoons aluminum-free baking powder
• 1/2 teaspoon sea salt
• 1/4 cup (half stick) organic butter, cold and cubed
• 3/4 cup cooked, mashed organic sweet potatoes
• 1 tablespoon pure maple syrup
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 2/3 cup organic whole milk
• 1 teaspoon dried rosemary


1. Heat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

2. Into a medium bowl, sift the flours, baking powder, and salt together. Using a pastry blender, cut in the butter until a coarse meal forms. 

3. In a large bowl, combine the sweet potatoes, maple syrup, vanilla, and almond extract; beat thoroughly. Beat in the milk gradually on low speed.

4. Add the dry ingredients and rosemary to the wet ingredients and stir until well combined. 

5. Using an ice-cream scooper, scoop the batter onto the prepared baking sheet. Bake for 30 minutes until nicely browned and firm to the touch. 


Coconut flour: High in fiber and protein, grain-free coconut flour is essentially dried coconut in powdered form. Best results in baking are achieved when coconut flour is used in conjunction with a nut flour.

Pure maple syrup: A natural, mineral-rich sweetener. Though not low on the glycemic index, maple syrup is more nutritious than white sugar and delivers a rich, appealing flavor. It’s sweeter than sugar so substitute 3/4 cup for 1 cup sugar; reduce liquid by 2 tablespoons for each cup.

Read more from: Baked Goods From the Garden

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