Joyous Health Recipes Food
Joyous Health Wellbeing Well-Being
Joyous Health Beauty Beauty
Joyous Health Family Family
Previous Episodes 

Savoury Sweet Potato Biscuits

These homemade biscuits are super tasty and healthy! They are also so nostalgic for me because they remind me of how good it felt to have a warm bowl of soup after school or on the weekend with a homemade biscuit.
Sep 25, 2020 | Joy McCarthy

As a kid when my mom would whip up homemade soup she often made some sort of muffin or biscuit or quick bread to go with it for dipping in soup or slathering in butter. Often it was Bisquick to which she would add cheddar cheese and chives - not the healthiest thing on the planet but it was total comfort food and my whole family loved it. That was the inspo for these sweet potato biscuits! 

Savoury Sweet Potato Biscuits

These homemade biscuits are super tasty, healthy and packed with fibre!

I think one of the big reasons I love cooking for others is because my mom always cooked for my family even though she had a full time job. She always made us a priority (my dad too) but my mom definitely took the responsibility of family meals and I will be forever grateful to you mom.

Savoury Sweet Potato Biscuits

I made these because I wanted something comforting to go with the Mushroom Soup I made from The Joyous Cookbook and this was perfect. The combo of flavours you likely already know is a match made in heaven with sweet potato and herbs, especially rosemary

The texture of these biscuits is dense, but they are moist at the same time.

These Savoury Sweet Potato Biscuits are:

  • Gluten-free, dairy-free and plant-based
  • Hearty and warming
  • Kid-friendly 
  • Allergen-friendly (no nut ingredients, no soy) 

I highly encourage you to make the Plant-based Parm topping for these because it adds a nice flavour punch to the top.

Savoury Sweet Potato Biscuits

You can use canned or roasted sweet potatoes for this recipe. If you're using roasted sweet potatoes I would suggest puréeing them in a mini food processor and adding a touch of water to make it into a purée.

You could also use puréed pumpkin instead of sweet potato if you like, that would work perfectly!

I mean, tis the season for pumpkin everything -- pumpkin spice lattespumpkin cakepumpkin cookiesno-bake pumpkin pie and pumpkin muffins.

Mains & Sides
Rate Recipe • 
Sign in or create an account to rate this recipe
Select Stars → 
  • 1 cup oat flour
  • 1/2 cup buckwheat, spelt or whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp dried Italian seasoning
  • 1 tbsp dried rosemary
  • 1 tbsp garlic powder
  • 1/2 tsp fine sea salt
  • 2 tbsp fresh parsley
  • 1 cup sweet potato puree
  • 1/2 cup non-dairy milk
  • 1/4 cup coconut oil or melted butter
  • Optional: Sprinkle with Plant-based Parm
  1. Preheat oven to 350F (180C) and grease or line a muffin tin with muffin cups. In a large bowl, combine flours, baking powder, baking soda, Italian seasoning, rosemary, garlic powder and sea salt. Mix well.
  2. Add fresh parsley, sweet potato puree, milk and melted butter or coconut oil to the large bowl. Mix until fully combined.
  3. Spoon batter equally between 12 muffin cups. Sprinkle with Plant-based Parm (see blog post for recipe link).
  4. Bake for 15-20 minutes or until a fork inserted comes out clean. Let cool for 5-10 minutes. Spread some cashew cheese or goat cheese on a biscuit if you like!
  5. Store in fridge for up to a week or in freeze for up to 3 months. Reheat in oven for 5-10 minutes.


Makes 12 muffins

Savoury Sweet Potato Biscuits

These biscuits would pair nicely with any of these soup recipes:

Savoury Sweet Potato Biscuits

I hope these make an appearance alongside your next bowl of soup - you'll be so joyous you made them!

Joy xo

Diane   •   September 29, 2020

Love your recepes, could you use chickpea or almond flour instead of wheat or spelt?

Joy McCarthy   •   September 29, 2020

Coralee   •   September 29, 2020

Yaye! Gluten free biscuits that my son can take to school! His school is nut free so I appreciate this recipe! Thank you!

Joy McCarthy   •   September 30, 2020
Coralee   •   October 17, 2020
Joy McCarthy   •   October 19, 2020

rhiannon   •   September 29, 2020

I substituted gluten free flour all purpose blend for the flour suggested and they did not work out! stodgy! too bad!

Joy McCarthy   •   September 30, 2020

Katharina Gantenberg   •   September 30, 2020

Do you think it would also work with pumpkin puree? Its more easy to get local pumpkin here. in Germany;)

Joy McCarthy   •   September 30, 2020

Lizzeth Ruiz   •   September 30, 2020

What can I use instead of oat flour?

Joy McCarthy   •   September 30, 2020
Lizzeth Ruiz   •   September 30, 2020
Joy McCarthy   •   October 2, 2020

Kathryn Lloyd   •   October 7, 2020

Looking forward to trying it using brown rice flour instead of oat flour. If I do that, do you think I could sub brown rice flour for the other 1/2c of flour - or Bob's Red Mill gluten-free all purpose baking flour? Just wondering because I can't eat spelt or wheat, but am not keen on the buckwheat flavour (mind you, maybe it's needed for the texture, and the flavour might not even be noticed).

Joy McCarthy   •   October 9, 2020

Rebecca K.   •   February 20, 2021

I don’t know what happened whenever I made these, but I sadly had to toss them out. They didn’t have a good consistency and didn’t taste the greatest either. :/

Joy McCarthy   •   February 21, 2021
Rebecca   •   February 22, 2021
Joy McCarthy   •   February 22, 2021

Jen   •   January 5, 2024

This looks delicious. Do you have a substitute for oats? They make me very bloated :(

Joy McCarthy   •   January 9, 2024

Post Comment

Welcome to thoughtful, organic beauty

Hello Joyous is an organic, plant-based, sustainable beauty brand here to bring more joy to your day.