Spot Prize Winner Recipe - Carly B's Sweet Potato Biscuits - Pure Free From

Spot Prize Winner Recipe – Carly B’s Sweet Potato Biscuits

Yes, you read right – sweet potatoes. And they’re delicious.

Our Spot Prize Winner, Carly B shared her delicious free from Sweet Potato Biscuits recipe with us. Why not give it a go and enter the #bakedairyfree competition!

Sweet Potato Biscuits
Makes 24 small biscuits which are : GF DF EF SyF NF V Vg
This recipes also makes the perfect base for spices like paprika and cayenne for a more grown up cocktail biscuit, just make sure to roll them as thinly as possible.


  • 75g plain gluten free flour blend
  • 1/2 tsp baking powder
  • 30g Pure Dairy Free Spread
  • 60g sweet potato puree
  • 1 tsp cinnamon
  • 1 tsp sugar (optional, or more to taste)


  1. Preheat the oven to 180°c. If you don’t have ready made sweet potato puree, peel, chop & steam 1 medium sweet potato. Allow to cool, and blend with 2-3 tbsp dairy free milk to form a smooth puree before weighing the correct amount.
  2. Mix together the plain flour and baking powder, then rub in the dairy free spread with your fingertips to form a breadcrumb-like texture.
  3. Add the sweet potato puree, and mix until it forms a wet dough. # Roll or pat the dough out onto a floured surface, as thinly as possible, and cut out your desired shapes.
  4. Place the shapes on an un-greased silicone mat/baking tray and sprinkle with the spices and sugar (if using).
  5. Bake for approximately 12 minutes until crisp and starting to brown. Leave to cool before eating. Store in an airtight container.

Get more of Carly B’s recipes on