Diabetes-Friendly Recipes

Sweet Potato Biscuits

Servings: 18
Prep time:
Cook time:
Total: 45 minutes


  • cooking spray
  • 2 ½ cups sifted all-purpose flour
  • 2 tablespoons spoonable brown sugar substitute
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ teaspoon granulated sugar
  • ¼ cup canola oil
  • ¾ cup + 2 tablespoons cultured non-fat buttermilk
  • ¾ cup mashed cooked sweet potato


  1. Preheat oven to 425°F. Lightly spray a non-stick baking sheet with cooking spray (or line with parchment paper).
  2. In a large bowl, combine flour, brown sugar, baking powder, baking soda, nutmeg, salt, and sugar.
  3. In a large measuring cup, combine oil, buttermilk, and mashed sweet potato.
  4. Add to the dry ingredients and mix until just combined. (The dough will be quite dry).
  5. Transfer dough to a floured work surface. Knead a few times and pat to 1 inch thickness rectangle about 8" x 5".
  6. Dip a sharp knife in flour, then cut the dough into thirds lengthwise. Then cut each long strip into 6 equal pieces, making 18 squares in all.
  7. Transfer biscuits to prepared baking sheet.
  8. Bake about 12 to 13 minutes, until tops are golden and firm to the touch. Serve warm.

Nutrition Information


Per biscuit:104 calories (29% calories from fat), 2 g protein, 3 g total fat (0.4 g saturated), 16 g carbohydrate, 1 g dietary fiber, trace cholesterol, 204 mg sodium
Exchanges:1 carbohydrate (1 bread/starch), 1/2 fat


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