Sweet Potato Biscuits

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Recipe for Sweet Potato Biscuits. Delightfully moist and slightly sweet, these biscuits are an American classic. The recipe also happens to vegan, diabetic friendly, and whole grain.


  • 1-1/4 cups whole wheat pastry flour
  • 1/2 cup unbleached white flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons margarine
  • 1/3 cup apple juice
  • 1 cup well-mashed, cooked sweet potato
  • 3 tablespoons honey
  • 1/3 cup finely chopped pecans or walnuts


  1. In a mixing bowl, sift together the flours, baking powder and salt. Work the margarine in with a pastry blender or the tines of a fork until the mixture resembles a coarse meal. Add the apple juice, sweet potato, honey and nuts then work them in to form a soft dough. Turn the dough out onto a well-floured board and knead in just enough extra flour to make the dough lose its stickiness.
  2. With floured hands, divide the dough into 16 equal parts. Shape into small balls and arrange on a lightly oiled cookie sheet, patting them down a bit to flatten. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of one tests clean. Transfer the biscuits to a plate and serve hot.
  3. Diabetic Exchanges: 1 Bread; 1 Fat