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!
The 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!
samantha
Saturday 3rd of November 2012
Any suggestions for butter and milk substitution? We have milk allergies in the family so I'm trying to avoid dairy before 1yr.
jampcat9
Friday 3rd of August 2012
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.
Homemade Baby Food Recipes
Saturday 4th of August 2012
@jampcat9 Happy to hear your baby is enjoying them - thank you!
jennifer
Tuesday 13th of September 2011
What kind of sweet potato does this recipe require?
Christine
Wednesday 14th of September 2011
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.
Rachel Stopka
Wednesday 16th of February 2011
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. Thanks!
Christine
Thursday 17th of February 2011
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 :)
Hanna
Wednesday 17th of November 2010
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!
Christine
Wednesday 17th of November 2010
We're so glad she enjoyed them :)