Side Dish

Wheat-free sweet potato drop biscuits is for Side Dish.

Wheat-free sweet potato drop biscuits takes 15 minutes to prepare.

Wheat-free sweet potato drop biscuits takes 17 minutes to cook.

Wheat-free sweet potato drop biscuits makes 12 servings.

The ingredients for Wheat-free sweet potato drop biscuits are:

1 cup mashed cooked sweet potatoes or yams.
3 Tbsp. canola oil
1 Tbsp. maple sugar crystals
1 tsp. apple cider vinegar
1/2 tsp. sea salt
1 cup gluten-free all purpose baking flour
2 tsp. baking powder
1 tsp. ground nutmeg
Nonstick cooking spray

Here is how you make Wheat-free sweet potato drop biscuits:

Preheat oven to 400 degrees. Coat baking sheet with nonstick Pam cooking spray. Combine sweet potatoes, oil, vinegar, syrup, and salt in large bowl. Sift in flour, baking poser and nutmeg.Cut dry ingredients into sweet potato mixture with a fork until the mixture comes together. Stir in 2 to 3 Tbsp. water, or enough to get dough to hold together.Drop golf-ball sized rounds of dough onto prepared baking sheet. Bake 15 to 17 minutes, or until tops are lightly browned and rim to the touch. Serve warm. (12 servings)Serving Size: 12 servings (biscuits)Number of Servings: 12Recipe submitted by SparkPeople user RADAR9628.

The nutritional information for Wheat-free sweet potato drop biscuits is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 81.0

• Total Fat: 4.0 g
• Cholesterol: 0.0 mg
• Sodium: 180.5 mg
• Total Carbs: 11.2 g
• Dietary Fiber: 1.5 g
• Protein: 1.2 g

The dietary needs meet for Wheat-free sweet potato drop biscuits is Gluten Free