Gluten Free Sweet Potato Puffs

These gluten free sweet potato puffs turned out wonderful! They look like miniature cream puffs. They are more moist inside, though, and without the filling. These lovely little puffs can be served as biscuits or a dessert. If using as a biscuit serve plain or with butter. You can also coat them with powdered sugar to serve as a dessert. I have tried them both plain and with powdered sugar (actually agave powder) and love them both! My hubby wants to try them with butter, but hasn’t yet. He keeps eating them plain. They are not real sweet (but sweet enough) which lends to its versatility. In my last batch I added chopped walnuts. Yum! They tasted close to a zucchini or banana bread. Have fun with these. They are sure to make Thanksgiving special. I can picture them served at brunch, as well. They are also a great way to use up those left over sweet potatoes!


Gluten Free Sweet Potato Puffs


Yield: Makes 3 dozen

Gluten Free Sweet Potato Puffs

Gluten free sweet potato puffs made refined sugar-free


  • 1 cup (about 2 whole) mashed sweet potatoes (with red skins)
  • 3/4 cup sweet rice flour
  • 1/2 cup brown rice flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca starch
  • 1/4 cup sorghum flour
  • 1/4 cup almond flour
  • 1 1/2 teaspoons xanthan gum
  • 2 teaspoons gluten free baking powder*
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup (1 stick) butter, at room temperature
  • 1/4 light brown sugar (or dark, depending upon the color you desire - I used light)
  • 1 large egg
  • 1/4 cup agave syrup or molasses (I used agave)
  • 1/2 cup milk (cow's or almond)
  • 1 tsp. vanilla
  • Powdered sugar or powdered organic/evaporated cane juice/sugar (optional)**
  • 3/4 cup nuts (optional)


  1. Preheat oven to 350°F.
  2. Scoop the potato from the shells of baked sweet potatoes until it measures 1 cup; mash well.
  3. Whisk together all dry ingredients; sift (all of the almond flour will not go through the sifter. Just empty what is left in the sifter into the bowl.); set flour mixture aside.
  4. In a mixer, cream butter.
  5. Add brown sugar and cream.
  6. Add the egg and blend.
  7. Add potatoes, syrup and vanilla; beat until creamy.
  8. Add milk a little at a time, until well blended.
  9. Add flour a little bit at a time until thoroughly mixed.
  10. If using, fold in nuts, either by hand or using the dough hook or paddle attachment on your mixer until well distributed.
  11. Measure a heaping tablespoon ( 1 1/2 to 2 Tablespoons) and roll into a ball in the palms of your hand.
  12. Place them all on an ungreased cookie sheet; and bake for 12-14 minutes or until slightly brown on the bottom edges.
  13. Remove from oven and allow to cool for about 4 minutes. If serving as a biscuit serve immediately. If not, continue to steps 14 and 15.
  14. Remove from cookie sheet and allow to completely cool on a baking rack.
  15. Either sprinkle with powdered sugar; serve as is; or with butter. If using powdered sugar ensure the puffs are completely cooled inside and out.


*Use Featherweight brand if corn intolerant.

**Trader Joe's sells an organic powdered sugar made from evaporated cane juice.

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