Whole Wheat Sweet Potato Biscuits

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) 

Ingredients

• 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

Directions

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.