Growing up in the South has allowed me to sink my teeth into some pretty tasty biscuits. Most of them have been doused in butter or–before I became a vegetarian–sausage gravy, but honestly, I never cared about the toppings, I just wanted the fluffy goodness.
Whenever I made them at home, the hardest part of the task was popping open the can (and then waiting for the oven timer to go off of course). I don’t even want to know what types of fake ingredients are listed on the back of that shiny blue can of processed white flour.
As a “whole foods” advocate, I figured there had to be a way to make a biscuit that served some sort of nutritional purpose. Sweet potatoes often fall on the list of “superfoods” – especially for runners due to their high content of nutrients, antioxidants & minerals (see Runner’s World article: The Best Foods For Runners). They also add a soft sweetness to these delicious morsels.
Whole wheat flour gives these tasty little suckers a grainier texture than you would expect to find in a typical Bojangles’s biscuit but it doesn’t bother me. If it bothers you – feel free to substitute with a gluten-free flour or something that is a little more fine.
Whole Wheat Sweet Potato Biscuits (makes 8 biscuits)
- 2 small Sweet Potatoes, baked or microwaved & mashed
- 3 TBSP Canola Oil
- 1 TBSP Maple Syrup
- 1 tsp Apple Cider Vinegar
- ½ tsp Salt
- 1 cup Whole Wheat Flour
- 2 tsp Baking Powder
- 1 tsp ground Nutmeg
- 2-3 TBSP Water
Preheat your oven to 400°F. Mix the mashed sweet potato, oil, syrup, vinegar and salt. Sift in the flour, baking powder and nutmeg. Mash with a fork until the dough starts to form. Add in the water and mix dough until it forms a sticky ball. Cut the dough into 8 equal pieces and drop each piece onto the baking dish, a few inches apart (they won’t spread too much at all). Bake for 15-17 minutes.