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Easy Whole-Grain Sweet Potato and Sage Biscuit Bites with Butter Spread

By Beginnerbakes Editorial TeamPublished Apr 16, 2026 | Updated Oct 21, 2026
American Under review Beginner-friendlyEasyStep By StepNo Fuss

Whole-grain biscuits made with cooked mashed sweet potato and sage, served with a dairy-free sage butter spread.

Easy Whole-Grain Sweet Potato and Sage Biscuit Bites with Butter Spread
Prep Under review
Cook Under review
Total Under review
Servings 12
Difficulty easy
Cuisine American

Recipe Details

PrepUnder review
CookUnder review
TotalUnder review
Servings12
Difficultyeasy
CuisineAmerican
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Ingredients

Servings 12
  • 1 cup whole wheat flour
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground sage (or 1 tablespoon finely chopped fresh sage leaves)
  • 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
  • 1/4 cup dairy-free milk (such as almond, oat, or soy milk)
  • 3 tablespoons olive oil or melted dairy-free butter
  • 2 tablespoons maple syrup or honey (optional, for a touch of sweetness)
  • For the Dairy-Free Butter Spread
  • 1/4 cup dairy-free butter (softened)
  • 1 teaspoon fresh sage leaves, finely chopped
  • A pinch of salt

Instructions

  1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. If needed, peel and chop the sweet potato, boil or steam it until tender, then mash until smooth. Let the mash cool slightly before adding it to the dough.
  3. In a large mixing bowl, whisk together the whole wheat flour, whole wheat pastry flour, baking powder, baking soda, salt, and ground sage or chopped fresh sage.
  4. Add the mashed sweet potato, dairy-free milk, olive oil or melted dairy-free butter, and maple syrup or honey if using.
  5. Mix with a wooden spoon or your hands just until the dough comes together. It should be slightly sticky but still manageable.
  6. Lightly flour the work surface and pat the dough into a rough square about 1 inch thick.
  7. Use a biscuit cutter or small round cookie cutter to cut biscuit bites, then place them on the prepared baking sheet about 1 inch apart.
  8. Bake for 12 to 15 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
  9. While the biscuits bake, stir the softened dairy-free butter, chopped fresh sage, and a pinch of salt in a small bowl until creamy.
  10. Let the biscuit bites cool for a few minutes, then serve warm with the dairy-free sage butter spread.
Easy Whole-Grain Sweet Potato and Sage Biscuit Bites with Butter Spread
Easy Whole-Grain Sweet Potato and Sage Biscuit Bites with Butter Spread

Timing note

Allow for sweet-potato cooking and cooling if not prepared ahead, mixing and shaping, preheating, 12-15 minutes baking and brief cooling. Yield depends on cutter size.

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