Author Notes
Spicy, sweet and nutty biscuits that pair perfectly with miso soup or stir-fried tofu and vegetables. —Kayli Dice
Ingredients
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1
medium sweet potato
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1 3/4 cups
whole wheat pastry flour
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2 teaspoons
baking powder
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1/2 teaspoon
salt
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1/4 cup
coconut oil
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1/4 cup
roasted peanuts, chopped
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1 tablespoon
maple syrup
Directions
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Prick sweet potato several times with a fork, place in a microwave-safe bowl with a splash of water, cover with a paper towel, and microwave until it is soft and cooked to the center. Set aside to cool.
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Preheat oven to 350F and line a baking sheet with parchment paper.
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In a food processor, combine flour, baking powder, salt, and solid coconut oil. Pulse until the butter/oil is incorporated.
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Peel the cooled sweet potato and cut into chunks.
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Add sweet potato chunks, maple syrup and peanuts to the food processor and pulse until a dough forms. (You may need to dump the dough into a bowl and finish combining by hand. Dough will be sticky.)
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Divide the dough into 10 pieces. Roll each piece into a ball and place on the prepared baking sheet.
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Gently flatten each ball with the palm of your hand.
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Bake for 10-12 minutes or until just barely golden brown.
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