Sweet potato biscuits are one of those recipes I keep coming back to because they’re simple, soft, and easy to pair with just about anything. These have become a go-to in our house for busy afternoons or snack time, especially when pinwheels or sandwiches aren’t the vibe.
What I love about this version is that it feels balanced without being complicated. The sweet potato adds natural sweetness, Greek yogurt keeps the biscuits soft (plus adds protein), and oat flour makes them hearty without being dense. I usually top them with cheese, bake, and serve alongside fruit or eggs for a quick, low-stress meal. Or you can easily turn them into mini pizza bites!
Why You’ll Love These Sweet Potato Biscuits
- soft, tender texture that’s easy for toddlers to chew
- naturally sweetened from sweet potato
- made with oat flour and Greek yogurt
- no eggs and no added sugar
- works for breakfast, snacks, or as a dinner side
- freezer-friendly and easy to reheat
These are the kind of toddler biscuits you can keep in rotation without overthinking every meal. If you have more leftover baked sweet potato, then I bet you'd also love these sweet potato muffins too!
Jump to:
Ingredients You'll Need
- sweet potato (mashed, cooked) – adds natural sweetness, moisture, and a soft texture that works well for toddlers (sweet potato also helps keep these biscuits tender without needing added sugar)
- Greek yogurt – provides moisture and structure, which is why this recipe doesn’t need eggs or oil (full-fat Greek yogurt works best for keeping the biscuits soft.)
- oat flour – creates a hearty but tender biscuit that’s still easy to chew
- baking powder – helps the biscuits rise and keeps them from feeling dense
- shredded cheese (optional, for topping) – adds flavor and fat while keeping the inside of the biscuits soft
See recipe card for quantities.
How To Make Your Sweet Potato Biscuits
- Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper. In a bowl, whisk the oat flour, baking powder, and salt together.
- Step 2: Mix in the mashed sweet potato and Greek yogurt until smooth.
- Step 3: Scoop dough onto the baking sheet, gently flatten, top with cheese.
- Step 4: Bake for 20-25 minutes, until set and lightly golden on the bottom.
Hint For Soft Sweet Potato Biscuits
Lightly press the cheese into the tops of the biscuits before baking. This helps it melt and stick without drying out the inside, keeping the biscuits soft for little mouths. Make sure to not over-bake!
Substitutions
These sweet potato biscuits for toddlers are already gluten-free if using oat flour and egg-free! Use dairy-free yogurt and cheese to easily make them dairy-free.
Variations
These sweet potato biscuits are easy to adapt based on what you have on hand or what your toddler prefers!
- sweeter option: serve with a thin spread of nut butter or chocolate hummus instead of adding cheese
- cheese-free: skip the cheese topping entirely for a softer, more neutral biscuit
- mini biscuits: scoop smaller portions and reduce the baking time slightly for toddler-sized bites
- savory twist: add a pinch of garlic powder or everything-bagel seasoning to the dough
Equipment
All you need to make these sweet potato biscuits is a mixing bowl, spoon or spatula, measuring cups, and a baking sheet lined with parchment paper are all you need. If you prefer more even sizing, a small cookie scoop can be helpful, but it’s completely optional.
Storing Your Sweet Potato Biscuits
- fridge: store in an airtight container for up to 4 days
- freezer: freeze up to 2 months
- reheat: microwave 15-20 seconds until warm
These biscuits reheat well, which makes them especially helpful for busy mornings!
Tiff's Dietitian Tip
Toddlers don’t need every meal to look perfectly balanced on the plate. These sweet potato biscuits already provide energy from carbohydrates and some protein + fat from yogurt and cheese, so pairing them with produce (fiber) makes a simple, balanced meal or snack!
Familiar foods with a soft texture (like biscuits) can also be especially helpful for picky eaters, because predictability often matters more than variety at breakfast or snack time.
muffin tin meal or snack plate
If you need a new + fun way to serve a meal or snack to your toddler, try using a muffin tin! Offer 3-5 different foods in the wells and add some toothpicks or mini tongs to grab them up with.
FAQ
Absolutely! Leftover roasted or steamed sweet potato works well, just mash until smooth before using.
Yes. Let the biscuits cool completely, then freeze in an airtight container for up to 2 months!
Yes! The cheese is optional and used as a topping. You can leave it off completely or replace it with another topping like nutritional yeast or everything-bagel seasoning.
Yes. You can substitute all-purpose flour 1:1, but the texture will be slightly lighter and less hearty compared to oat flour.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with sweet potato biscuits:
Sweet Potato Biscuits for Toddlers
Equipment
Ingredients
- 1 cup mashed cooked sweet potato about 1 medium sweet potato
- ½ cup plain Greek yogurt full-fat recommended or sub dairy-free
- 1½ cups oat flour or sub 1:1 all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt optional
- ½-1 cup shredded cheese for topping
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, whisk together the oat flour, baking powder, and salt.
- Mix in the mashed sweet potato and Greek yogurt until a soft dough forms.
- Scoop dough onto the baking sheet, gently flatten, top with cheese, and bake for 20-25 minutes, until set and lightly golden on the bottom.
Leave a Reply