October 22, 2012   By Kelly Bejelly

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


Paleo Sweet Potato Biscuits

Course: Paleo bread
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 6
Author: Kelly Bejelly @ A Girl Worth Saving


  • 1 cup of walnuts
  • 1/4 cup coconut flour
  • 1 Tablespoon ghee
  • 1 small sweet potato
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon 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 1/2 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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Leave A Reply


    • Author
      Kelly Bejelly
      October 22, 2012 at 9:58 am

      Flat bread, lol. Thank you dear!

  • October 22, 2012 at 11:41 am

    Mmmm..Love me some sweet potatoes!

  • October 22, 2012 at 12:01 pm

    These look nice and chunky! My sort of biscuit

    • October 22, 2012 at 12:16 pm

      They were nice and light Gary! I’m really happy with how they turned out.

  • October 22, 2012 at 5:32 pm

    I. Love. Sweet. Potatoes! I must try these. 🙂

  • October 22, 2012 at 8:23 pm

    You are amazing! Love all these recipe that you create.

  • October 23, 2012 at 6:05 am

    These look really, really good – and I don’t even like sweet potatoes!

  • October 23, 2012 at 11:01 am

    I can’t believe you made biscuits without grains! How perfect would these be with Thanksgiving dinner? I love a good sweet potato biscuit, especially with a big dollop of honey butter. 🙂

    • October 23, 2012 at 3:15 pm

      I know! I was super happy with how they turned out 🙂 I’m going to be eating these all the time now, lol.

  • October 23, 2012 at 4:27 pm

    Those look pretty darn tasty. Never knew you could have so much and still stay Paleo.

  • Nicole
    October 23, 2012 at 7:59 pm

    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!

    • Author
      Kelly Bejelly
      October 23, 2012 at 8:58 pm

      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?

      • October 23, 2012 at 9:18 pm

        I also want to say that the walnuts have a lighter flavor than sunflower seeds. I’ve tried making biscuits out of sunflower and well, they taste a little funky to me.

  • October 25, 2012 at 2:40 pm

    OHHHH these sound so delish. I love sweet potatoes so I am thinking these would be a hit 🙂

  • October 27, 2012 at 8:49 pm

    Thanks for the recipe.

  • ANNE L. Texas
    October 29, 2012 at 12:01 pm

    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?

    • Author
      Kelly Bejelly
      October 29, 2012 at 2:03 pm

      Hi Anne. Yes, you only use 1/2 cup of the sweet potato not all of it.

  • Danielle
    November 4, 2012 at 9:19 pm

    Looks yummy! Could you just use almond flour in place of the ground walnuts?

    • Author
      Kelly Bejelly
      November 4, 2012 at 11:07 pm

      Danielle, I think that would be a great replacement 😛 I hope that you enjoy them!

  • Floramy
    November 18, 2012 at 12:57 pm

    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!

    • Author
      Kelly Bejelly
      November 18, 2012 at 4:53 pm

      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!

  • Sam L
    November 18, 2012 at 5:52 pm

    What is a good sub for Ghee?

    • Author
      Kelly Bejelly
      November 18, 2012 at 11:04 pm

      Coconut oil works fine 🙂

  • Stephen
    November 18, 2012 at 8:52 pm

    I can’t eat nuts except for almonds. Do you think I could substitute almonds for the walnuts?

    • Author
      Kelly Bejelly
      November 18, 2012 at 11:03 pm

      Yes, stephen. I actually just made this with almonds last weekend and it came out just lovely!

      • Sabrina
        December 10, 2012 at 6:55 am

        HI! Ok, if i’m lame and have already ground almond meal in the cupboard so want to skip a step and just use that…is it still once cup? (I’m thinking grinding a cup of almonds or walnuts = 1 cup of nut meal, right?) Thanks!

        • December 10, 2012 at 9:53 am

          Yep, just do one cup 🙂 I hope you like it!

  • November 18, 2012 at 9:29 pm

    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!


    • Author
      Kelly Bejelly
      November 18, 2012 at 11:04 pm

      Thank you so much Shirley 🙂

    • Sabrina
      December 10, 2012 at 6:57 am

      We make your Sweet Potato Biscuits often, Shirley! I’m curious to see who these grain free ones compare, have you made them yet! I lOVE sneaking sweet potatoes into my daughter’s snacks!

  • Floramy
    November 19, 2012 at 7:05 am

    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
      November 19, 2012 at 1:47 pm

      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!

  • November 19, 2012 at 6:01 pm

    Wow I love the look of these, they seem very light and fluffy. I can’t wait to make them.

    • Author
      Kelly Bejelly
      November 19, 2012 at 7:55 pm

      Thank you Rachel! I hope that you like them 🙂

  • November 22, 2012 at 9:46 am

    OMG…I write this while stuffing my face with these WONDERFUL biscuits…

    I can’t eat eggs and made them without eggs…they fall a part a bit but are still really good.

    • November 22, 2012 at 12:24 pm

      I’m so glad you like them 🙂 You could try using flax seed as an egg replacer if you want them to stick together 🙂 Happy Thanksgiving!

  • November 23, 2012 at 9:39 pm

    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!

  • January 3, 2013 at 8:04 pm

    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.

    • January 3, 2013 at 8:13 pm

      Thank you Joel! We really love this recipe in my house. Btw, love the photo of you wearing your son in a Moby on your site 🙂

  • Lee
    September 30, 2013 at 7:31 am

    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!

    • September 30, 2013 at 9:44 am

      I’m so glad they worked for you Lee 🙂 They are my go to biscuit with soup 🙂

  • Kathy P.
    May 8, 2014 at 8:23 am

    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!

    • May 8, 2014 at 9:40 am

      I’ve made them with the white and garnet variety and it doesn’t change a thing! I hope you enjoy it hun!

  • Nikko
    June 5, 2014 at 9:06 pm

    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.

  • Colleen
    January 17, 2015 at 12:11 pm

    Have you tried almonds instead of walnuts?? I think I might try both, they sound great! Will share results~

    • January 18, 2015 at 5:46 pm

      I haven’t but it should turn out a o.k. !

  • Sarah
    January 27, 2015 at 12:29 pm

    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!

    • January 27, 2015 at 7:46 pm

      I’m so glad you enjoyed these Sarah 🙂

  • Emily Saracusa
    July 5, 2016 at 6:17 am

    These biscuits taste great and are super easy to make.