I love Thanksgiving! It’s a great time to catch up with friends and family. The one drawback is my diet is strictly controlled due to my rare disease, so at the risk of looking rude, I really can’t eat much that’s offered at big get-togethers.

But, the least I can do is bring stuff I CAN eat, that also tastes good. One of those things are these delectable sweet potato biscuits. They’re dairy-free and gluten-free, and refined sugar-free! Check out the recipe below.

Ingredients

Dry Ingredients:

• 2/3 c. Light buckwheat flour
• 1/2 c. Oat flour
• 1/4 c. Almond flour
• 1/4 c. Any other GF flour, I use this. *I have not tried with coconut flour or flaxseed meal.
• 2.5 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Sea salt
• 1/2 tsp Xanthum gum

Wet Ingredients:

• 3/4-1 c. Mashed sweet potato (approximately one med-large sweet potato)
• 5 tsp Coconut oil, softened
• 1-2 tbsp Coconut sugar
• 1/2 tsp Cinnamon
• 1/4 tsp Nutmeg
• 3 tbsp Coconut milk (or other non-dairy milk) mixed with a 1/2 tsp lemon juice, allowed to sit for ~5 minutes

Procedure:

Preheat oven to 425 degrees Fahrenheit. Line a roasting pan with parchment paper.

Stab sweet potato with knife or fork, wet sweet potato with a wet paper towel and put in microwave for 5-7 minutes, or until soft.

While sweet potato is microwaving, mix 3 tbsp non-dairy milk with 1/2 tsp lemon juice and let sit.

When sweet potato is done, start to combine then sift together all dry ingredients, buckwheat through xanthum gum.

When sweet potato is cool enough to touch, scoop out 3/4-1 c. of the insides and put in a separate bowl. Mix sweet potato with the remainder of the ingredients, coconut oil through coconut milk/lemon juice mixture.

Fold in wet with dry ingredients, but do not mix heavily. Just make sure all the dry ingredients have made a dough.

On a different sheet of parchment paper and hard surface, spread dough about 1 inch thick. Use a glass or biscuit cutter to cut circles in the dough. Place dough circles on the roasting pan, close together so that they are almost touching.

Place pan in oven for 23 minutes or until the tops are very slightly golden brown. Makes about 8 biscuits. Delicious with homemade chia jam and mixed butter!