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Sweet Potato Drop Biscuits

Sweet potato drop biscuits make the perfect side to any meal. They have a light sweet flavor from the sweet potatoes and are perfect for serving with gravy or soup. Gluten-free, dairy-free and vegan. 
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Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10 biscuits
Calories: 103kcal
Author: Megan


  • 3/4 cup mashed sweet potato (about 1 medium/large sweet potato roasted)
  • 1 1/2 cups gluten-free all-purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tbsp fresh rosemary (chopped)
  • 1/2 cup almond milk
  • 1/2 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 2 tbsp melted coconut oil + 1 tbsp to brush on tops


  • Roast sweet potato in oven at 375F for 30-40 minutes until the flesh is easily pierced with a fork. Let it cool and remove the flesh from the skin and place in a medium bowl.
  • Preheat oven to 425F and line a baking sheet with parchment paper.
  • Combine almond milk and apple cider vinegar in a small cup and stir. Allow to sit for five minutes. Combine the almond milk, mashed sweet potato, coconut oil, and maple syrup until mixed.
  • In a large bowl, whisk together flour, baking soda, baking powder, salt and rosemary and set aside.
  • Make a well in the center of the dry ingredients and add the wet ingredients. Gently stir until combined.
  • Spoon onto the baking sheet. You should get about 10 biscuits.
  • Brush tops of biscuits with 1 tbsp of melted coconut oil.
  • Bake at 425F for 12-15 minutes, until the biscuits are cooked through.


Calories: 103kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 375mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Calcium: 73mg | Iron: 0.7mg
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