Easy Wheaty Sweet Potato Biscuits

Posted on Nov 8 2010 - 8:16am by Christine

Today’s recipe for Sweet Potato Biscuits is virtually fool-proof! Our little ones have all loved this recipe because it tastes great… and WE love it because it’s so easy to put together, with no rolling or cutting to worry about!

Whole Wheat Sweet Potato BiscuitsThe sweet potato biscuits (or scones) this recipe produces are light and fluffy. You can try making them with ALL whole wheat flour – and omitting the all purpose flour – but we found them to be a little too dense and they weren’t such a hit with baby!

Their flavour is kinda sweet – but it could go either way, meaning that they’re great with savoury toppings (like cream cheese) or fruit (a little fruit preserves, for example).

Our little ones’ favourite way to enjoy them, however, is warm from the oven and spread with absolutely nothing at all!

To Make Easy Wheaty Sweet Potato Biscuits You Will Need…

3 oz (3/4 cup) whole wheat flour
3 oz (3/4 cup) all purpose (plain) flour
4 1/2 tsp baking powder
1 tbsp brown sugar*
3 tbsp butter
1 medium sweet potato, peeled, diced and steamed until tender
2 to 3 fl oz (1/4 to 1/3 cup) milk
3/4 tsp nutmeg
3/4 tsp cinnamon

*The brown sugar is not absolutely essential and can be omitted if you prefer – however, it’s quite a small quantity of sugar in comparison the amount of biscuits produced. We find it vastly improves the flavour if the sweet potatoes we’re using in the recipe are not particularly sweet to begin with.

Preheat the oven to 375 deg F (180 deg C).
Mash the sweet potato thoroughly.
Combine the flour, baking powder, nutmeg, cinnamon and brown sugar (if using) in a bowl.
Add the butter and rub it into the flour between the fingertips, until the mixture resembles breadcrumbs.
Mix in the mashed sweet potato.
Stir in the milk, a little at a time, until the mixture forms a soft dough.
Here comes the easy part – using your hands, pull the dough into small pieces, roll into balls between your palms, then flatten slightly. We make between 15 to 18 little balls.
Sit the balls side by side (not touching) on a greased baking sheet.
Bake for 10 to 15 mins, until risen golden and firm.
Cool to a safe temperature and serve to baby (and to other family members in the queue which probably formed whilst the biscuits were baking!).

These biscuits make a deliciously healthy finger food or are ideal for baby led weaning. Do let us know if your baby (and you!) enjoyed them!

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14 Comments so far. Feel free to join this conversation.

  1. Cira November 9, 2010 at 2:54 pm -

    Can these be frozen?

  2. Christine November 9, 2010 at 3:43 pm -

    Yes – you can either freeze them after they’ve baked then cooled (when needed, just thaw then reheat at around 350 deg for 10 mins), or freeze the unbaked dough. We form it into balls, sit them on a tray and put them in the freezer, uncovered. Once they’ve frozen, you can just transfer them to zip top bags, then take them out as needed. Enjoy!

  3. Stacey November 10, 2010 at 12:17 pm -

    Hi I was wondering if it was possible to include the calories and other nutritional facts on the recipes. My son has a hard time gaining weight due to an illness, and it would be great to get a calorie count on the recipes. Thankyou.

  4. Andrea November 10, 2010 at 2:23 pm -

    OMG, this sounds so good. And I just happen to have all ingredients. Can’t wait to try, yummy!!!

  5. Christine November 10, 2010 at 3:49 pm -

    Hi Stacey – it might be a little difficult to give a calorie count for every recipe, but we do have a post about high calorie baby food that you might find useful. Hope it helps 🙂

  6. Hanna November 17, 2010 at 12:47 am -

    These are great – I made them with white flour and ground cardamon because that’s what we had, and they were really tasty. My daughter loved them!

  7. Christine November 17, 2010 at 6:47 am -

    We’re so glad she enjoyed them 🙂

  8. Rachel Stopka February 16, 2011 at 10:19 pm -

    What age do you think these are appropriate for? I have twins who
    are just turning 9 months and I’m trying to find new foods
    for them to try. My husband is worried about them choking but they
    handle the puffs, crackers and chunks of sweet potato just fine.

  9. Christine February 17, 2011 at 6:57 am -

    It’s always hard to answer a question like this because babies’ abilities vary so much as do their readiness for certain types of foods. They are fairly soft and ‘gummable’ and I’m sure that you’re little ones would have no problem with them if they are confidently eating crackers. All foods carry a choking risk, of course, at any age – but our experience with these biscuits has been that they were manageable from the day our little ones could pick them up and get them to their mouths (7 to 8 months). Hope this helps and that they enjoy them once you try them 🙂

  10. jennifer September 13, 2011 at 10:23 am -

    What kind of sweet potato does this recipe require?

  11. Christine September 14, 2011 at 12:40 pm -

    We just use regular orange flesh sweet potatoes. We’ve never tried using the lighter flesh variety, although I imagine it would work just as well.

  12. jampcat9 August 3, 2012 at 8:10 pm -

    I’m from the southern U.S. but I would still call these scones rather than biscuits. However when I worked at a bakery (where we sold scones) I had a lot of people asking what scones were, lol! Anyway, these are yummy!! I divided the dough into two discs and cut them into “baby” scones 🙂  My 11 month old has been enjoying them the last few mornings with fruit. 

  13. Homemade Baby Food Recipes August 4, 2012 at 9:00 am -

     @jampcat9 Happy to hear your baby is enjoying them – thank you!

  14. samantha November 3, 2012 at 10:41 pm -

    Any suggestions for butter and milk substitution? We have milk allergies in the family so I’m trying to avoid dairy before 1yr.

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