Make Ahead

Thai Sweet Potato Biscuits

September  7, 2015
Photo by Kayli Dice
Author Notes

Spicy, sweet and nutty biscuits that pair perfectly with miso soup or stir-fried tofu and vegetables. —Kayli Dice

  • Makes 10 biscuits
Ingredients
  • 1 medium sweet potato
  • 1 3/4 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil
  • 1/4 cup roasted peanuts, chopped
  • 1 tablespoon maple syrup
In This Recipe
Directions
  1. 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.
  2. Preheat oven to 350F and line a baking sheet with parchment paper.
  3. In a food processor, combine flour, baking powder, salt, and solid coconut oil. Pulse until the butter/oil is incorporated.
  4. Peel the cooled sweet potato and cut into chunks.
  5. 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.)
  6. Divide the dough into 10 pieces. Roll each piece into a ball and place on the prepared baking sheet.
  7. Gently flatten each ball with the palm of your hand.
  8. Bake for 10-12 minutes or until just barely golden brown.
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