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Whole Wheat Sweet Potato Biscuits- pillowy soft and heavenly! | www.thefreshfind.com
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4.91 from 11 votes

Whole Wheat Sweet Potato Biscuits

These biscuits are dense, yet pillowy soft, moist and fluffy. Made with 100% whole wheat, honey and almond milk, it's a lighter treat!
Prep Time1 hr
Cook Time12 mins
Total Time1 hr 12 mins
Course: Breakfast, Brunch
Servings: 24
Author: The Fresh Find


  • DRY
  • 2.5 c whole wheat flour
  • 5 tsp. baking powder
  • 2 tsp cinnamon
  • dash of salt
  • 5 tbsp butter grated
  • WET
  • 2 c sweet potatoes mashed (about 2 medium sweet potatoes)
  • 1 ΒΌ c almond milk
  • 2 tbsp raw honey


  • Cut sweet potatoes in half and roast at 400 degrees for 30-40 minutes, or until soft. Mash with a fork or a food processor. I added a tad of milk to my food processor to get them fully mashed. (Do this a day ahead to save time.)
  • Mix 2 cups of mashed sweet potatoes, milk and honey.
  • In a separate bowl, whisk whole wheat flour, baking powder, cinnamon, and salt together.
  • Using a cheese grater, grate 5 tbsp of butter into the flour mixture.
  • Fold the sweet potato mixture into the flour mixture.
  • Place the dough on a flat and floured surface. Pat or roll to 1-1.5 inches tall. Use a biscuit cutter to cut biscuits.
  • Place in oven at 400 degrees and bake for 10-12 minutes.
  • (Or freeze on a tray and bake at your convenience)
  • Serve with your favorite jam or honey!