Sunset Sweet Potato Drop Biscuits

Need a breakfast for Thanksgiving Day, or even a dessert other than Pumpkin Pie? I give you the most delicious biscuits ever. I’m thinking of maybe instead of making them biscuits, I’ll put them in a brownie pan and call them bars… or something. Stop what you’re doing right now and make them. They. Are. Delicious.

Sunset Sweet Potato Drop Biscuits

1 cup mashed sweet potatoes (2 small or 1 large)
3 tbsp canola oil
1 tbsp maple syrup
1 tsp apple cider vinegar
1/2 tsp sea salt
1 cup whole wheat pastry flour (or gluten free substitute)
2 tsp baking powder
1 tsp ground nutmeg
OPTIONAL: Pumpkin Pie Spice or other spice you like
Preheat oven to 400 degrees. Coat baking sheet with nonstick vegetable oil cooking spray. (I just put aluminum over it, didn’t need to spray).
Peel and cube sweet potatoes. Cook them in boiling water until soft. Drain and mash the potatoes.
Combine mashed sweet potatoes, oil vinegar, syrup, and salt in large bowl. Sift in flour, baking powder, 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 firm to the touch. Serve warm.

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