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Sweet Potato Biscuits

The perfect on-the-go snack – a favourite with little ones and grown ups! Made with simple ingredients you likely already have at home, it includes wholemeal flour for extra fibre, but regular flour works just as well. One bite and you won’t be able to stop!

Ingredients

* 230g sweet potato, peeled and roughly chopped
* 50g unsalted butter or vegan alternative
* 150g self raising flour
* 30g wholemeal flour

Cooking Instructions

1. Preheat the oven to 180°C/160°C fan/Gas 4.

2. Steam the sweet potato over a gentle heat for 15–20 minutes until soft, then set aside to cool. Once cooled, weigh out 200g of the potato (any leftovers can be discarded or saved for later use).

3. Put the sweet potato into a large bowl and mash with a fork.

4. Melt the butter and flours to the potato. Mix together to form a dough.

5. Put the dough onto a sheet of baking paper and roll out to 5mm thick, then cut into shapes with a cookie cutter or sharp knife.

6. Transfer the baking paper and biscuits to a baking tray and bake in the oven for 10 minutes until lightly golden, checking to make sure they don’t overcook.

7. Remove from the oven and allow to cool before serving.

STORAGE

Store in an airtight container for 3 days or freeze for up to 3 months.

Recipe courtesy of Romina Bertinazzo, author of The Yummy Little Belly cookbook which contains over 80 quick, easy and nutritious recipes to keep you and your little ones happy is out now.