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Savory Sweet Potato and Pea Biscuits

By TinyTummyTreats Editorial TeamPublished Apr 3, 2026 | Updated Oct 17, 2026
British 85 mins easy-to-makevegetable-basedno-added-saltquick-prepgluten-free

Baked biscuits made with mashed sweet potato and peas, gluten-free flour, flaxseed and olive oil. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 35 minutes; additional elapsed time 35 minutes; total about 85 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Savory Sweet Potato and Pea Biscuits
Prep 15 min
Cook 35 min
Total 85 min
Servings 12
Difficulty easy
Cuisine British

Recipe Details

Prep15 min
Cook35 min
Total85 min
Servings12
Difficultyeasy
CuisineBritish
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Ingredients

Servings 12
  • 150g Sweet potato
  • 100g Frozen peas
  • 120g plain gluten-free flour, plus a little extra for rolling
  • 1 tsp Baking powder
  • 1 tablespoon ground flaxseed
  • 2 tbsp Olive oil
  • 3-4 tbsp Water
Ingredients for Savory Sweet Potato and Pea Biscuits including sweet potatoes, peas, gluten-free flour, ground flaxseed, olive oil, and baking powder
Ingredients for Savory Sweet Potato and Pea Biscuits including sweet potatoes, peas, gluten-free flour, ground flaxseed, olive oil, and baking powder

Instructions

  1. Preheat your oven to 180 degrees C (350 degrees F) and line a baking tray with parchment paper.
  2. Steam or boil the peeled and chopped sweet potato until tender, about 10 minutes. Drain and mash finely in a large bowl.
  3. Add thawed peas to the mashed sweet potato and mash together until mostly smooth.
  4. Stir in the olive oil until thoroughly combined.
  5. In a separate bowl, mix the gluten-free flour, baking powder and ground flaxseed.
  6. Gradually incorporate the dry ingredients into the vegetable mixture, stirring well to combine.
  7. Add water a tablespoon at a time as needed to form a soft, pliable dough that holds together but is not sticky.
  8. Lightly flour a clean surface with gluten-free flour and roll out the dough to approximately 1cm thickness.
  9. Use a small round cutter or knife to cut biscuits about 5 cm across.
  10. Arrange biscuits on the lined baking tray and bake for 15-20 minutes until firm to touch and slightly golden on the bottom.
  11. Allow biscuits to cool completely before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for later use.
Rolling out dough and cutting Savory Sweet Potato and Pea Biscuits shapes on a lightly floured surface
Rolling out dough and cutting Savory Sweet Potato and Pea Biscuits shapes on a lightly floured surface

Timing note

Sweet potato cooking precedes mixing, 15-20 minutes baking and complete cooling.

Serving and texture

No age suitability or kitchen-tested texture is claimed. Check the actual cooked and cooled food and adapt portions to the eater. Do not offer firm, gummy or sticky food to a child who cannot manage it. Children should be seated and supervised while eating.

Ingredient substitutions

Check all ingredient labels for relevant allergens. Flour and binder substitutions have not been validated and may change texture or cooking.

Storage

Refrigerate leftovers promptly in covered containers for up to 3 days, or freeze for longer storage. Reheat thoroughly when serving warm.

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