Paleo Sweet Potato Biscuits

paleo sweet potato biscuits


I have been hemming and hawing all week about what to share this week.  Inspiration left me so I turned to Facebook to see what people were missing on the Paleo diet and Carrie S was kind enough to share that breads and cookies were high on her list.

I tried my first attempt at a Paleo flat bread and it was a complete and utter failure.  I’ll keep working on that but I had some walnuts in my cupboard calling me.   I could hear them saying “Kelly turn me into something tempting” and so I did.  I created Paleo Sweet Potato Biscuits.   I seriously love this recipe.  My son and I gobbled them down and I had to make another batch to take photos.  I didn’t soak the walnuts which was bad but oh man they were worth it.  Also, I’ll be sharing a tutorial later this week on how I soak and dehydrate nuts.

paleo sweet potato biscuits

5.0 from 9 reviews
Paleo Sweet Potato Biscuits
Prep time
Cook time
Total time
Recipe type: PALEO BREAD
Serves: 6
  • 1 cup of walnuts
  • ¼ cup of coconut flour
  • 1 Tablespoon ghee
  • 1 small sweet potato
  • ½ teaspoon of baking soda
  • ½ teaspoon of sea salt
  • 1 large egg
  1. Grind the walnuts in your food processor until you get a flour.
  2. In a small bowl add the ground walnuts, baking soda, salt and coconut flour and mix thoroughly.
  3. Peel and shop the sweet potato and boil until soft. Take ½ cup of the mashed sweet potato (set the rest aside) and add the ghee and blend.
  4. Let it cool slightly and then add in the egg.
  5. Add the sweet potato to the flour and mix. The mixture should be slightly wet and sticky.
  6. You can either grab a small amount and do drop biscuits or pat out on to a piece of parchment paper and cut into circles. You will have to use a spatula to move the dough to a greased baking sheet.
  7. Bake in the oven at 350 for 12 - 15 minutes.
  8. This will make 6 small biscuits roughly 2" round and half an inch tall.

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  1. Nicole says

    I’m doing a combo of Whole30 and a thing for my CrossFit box, so I can’t have nuts right now. Is there any way to substitute the walnuts for something else? I am majorly craving bread and this sounds so good!

    • Kelly Bejelly says

      Nicole, honestly I’m not sure you can make a substitution and get the same light constancy of this biscuit. You also have to tweak the eggs if you do more coconut flour. Are you doing seeds? You could try sunflower seeds?

  2. ANNE L. Texas says

    just curious, you say take out 1/2 cup of mashed sweet potato and mix with ghee and egg. do you not use all of the sweet potato and only that 1/2 cup?

  3. Floramy says

    Dear Kelly, being european from a country with metric measurement, i’m lost with ‘cup’ measurements. How much is that? When i google it, i get all sorts of answers. Pls, help! I would like to try this delicious recipe. Thanks for sharing!

    • Kelly Bejelly says

      I just did a video on how to make a pie crust and when I weighted 1 cup of almonds it was 4 oz roughly 114 grams . I’m sure the measurement is similar. I hope that you enjoy it!

  4. says

    Your biscuits look absolutely wonderful! Came over from the Weekend Links post over at Mark’s Daily Apple. I make some delish Sweet Potato Biscuits, but haven’t made a grain-free, paleo version yet–thank you!


  5. Floramy says

    Dear Kelly, being european from a country with metric measurement, i’m lost with ‘cup’ measurements. How much is that? When i google it, i get all sorts of answers. Pls, help! I would like to try this delicious recipe. Thanks for sharing!
    P.s. I can’t mark five stars for some reason.

    • Floramy says

      Sorry, i posted this again by mistake. I’m doing this on the phone and the post didn’t seem gone. Thanks for your answer. I’ll try the recipe this weekend!

  6. says

    did you seriously just make sweet potatoes into bread?! You are awesome and I think my hubby would love these – especially with some maple syrup drizzled on top!

  7. says

    Hey there!

    I made these for four people when some friends came over yesterday. Everyone enjoyed the consistency (very “biscuit-y”) and the taste was subtle, but good. The prep was quick and the clean up was even quicker. I used muffin tins to put the biscuits in to save a little prep and clean up time in case anyone else wants to give it a shot. It didn’t seem to take away from the eating experience.

  8. Lee says

    Made these to go along with crock-pot red cabbage, and they were fabulous! Couldn’t believe how light the texture was. I think I will try them again with pumpkin and almond meal, which I usually have around the house anyway. So easy to whip up!

  9. Kathy P. says

    I have a question. When you say sweet potatoes, would that be the lighter color ones? We have yams, the orange ones in our area. Does it matter about the potato? I want to make these so bad :) Thanks so much for your awesome recipes!

  10. Nikko says

    These were very good with some butter on them. They have a mild taste, I’m tempted to try the recipe with some honey and then try it with some garlic.

  11. Sarah says

    These are fantastic! I just pulled a batch out of the oven and am so happy with this recipe. I do a lot of experimenting with paleo baking and am prepared for eggy almost quiche like or very dense end results, these are anything but! They definitely look the part and come out light and fluffy. Will definitely be making again, the only thing I’d change is perhaps doubling the recipe!


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