These sweet potato and cheese biscuits are a great snack on their own or with a little bit of cheese or a dip like hummus or tzatziki. They are soft in the middle and easy to bite, making them suitable for babies under 12 months.
These sweet potato and cheese biscuits have a similar texture to cheese scones, soft in the middle and a bit hard outside. They are very easy to make and depending on the size, you get a big batch that you could either devour within a couple of days or store some in the freezer for a rainy day.
If you have toddlers, for a bit of fun, you could get them involved in mixing the ingredients or give them different shape cutters to cut the dough.
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👩🏻🍳 Why you should try my recipe
- Easy to prepare, with a few simple ingredients.
- Suitable for babies from 6 months old.
- Great for breakfast or as an afternoon snack.
- Easy to pack for days out or lunch boxes.
- Freezable for busy days.
🥘 Ingredients
To make these sweet potato and cheese biscuits, we need a large sweet potato (0.5lb or 250gr), self-rising flour, egg, cheese, freshly ground pepper and some olive oil. I'm using cheddar cheese that I grate myself coarsely. You could also use mozzarella, swiss cheese or your favorite pasta cheese.
For full quantities and to print the recipe, see the recipe card below.
🔪 Step-by-step Instructions
So get your ingredients ready and let's get started!
01. First, I need to prepare the sweet potato. I peel it and cut it into big chunks, then I spray or drizzle it with some olive and put it on a lined baking tray. I prefer to bake the sweet potato instead of steaming or boiling, as it gets less watery, but you could definitely go with boiling if you are in a hurry.
02. It takes around 25–30 minutes to get soft enough to mash. You could either use a masher, a fork or a little blender. Whatever you have handy at home. I like to add it to the blender along with the egg and blend it until it's smooth.
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04. I start kneading the dough until the flour is absorbed. If it's too sticky, I add a handful of flour to the dough. We want it to be soft and playable, but not stick too much on our fingers.
05. I now add the grated cheese to the dough and continue kneading until it's incorporated. I'm using about a cup of grated cheddar cheese but you could also use mozzarella or your favorite cheese. If you are sharing these cheese biscuits with a little one under 12 months then I recommend using a low-sodium cheese.
06. I sprinkle a little bit of flour on my working surface and place the dough on it. This is to prevent the dough from sticking to the rolling pin or the surface. Using a rolling pin, I open the dough in a circle with about 0.4" or 1cm thickness.
07. Using a cookie cutter or a cup, I cut the biscuits and place them on a tray lined with parchment paper or a silicon mat. You can cut them as big or as small as you like, but if you choose bite-sized cutters, remember to adjust the baking time as they will bake faster.
08. Leave some space on the tray between the sweet potato cheese biscuits, as they will rise a little bit and you don't want them to stick to each other. Before placing them in the oven, I brush them or spray them with olive oil and then bake for 15–20 minutes.
📖 Substitutions & Variations
- Instead of self-rising flour, you could use all-purpose flour and 2 teaspoons of baking powder.
- You could add some spices for extra flavor or a mix of dried herbs.
🍽 Serving suggestions
Babies 6m-12m: For little ones under 12 months that follow the BLW method or introduced to solids, you could offer the sweet potato cheese biscuits with some cherry tomatoes or cucumber sticks for snacking or breakfast. You could cut the biscuits in half so it's easier for them to hold, or use smaller cutters.
Toddlers, older kids & adults: You could serve them with a little dip on the side, spread some cream cheese, or with some cherry tomatoes and cheese. These sweet potato biscuits are also great on the move and are not very messy. Just give your kid a couple to snack on while they are playing or studying.
🧰 Storage
The recipe yields about 16 sweet potato cheese biscuits, depending on how big your cutters are. I like to store them in an airtight container on the kitchen counter and they stay good and soft for 2–3 days.
They are also freezable. Just wrap them individually in some kitchen foil or put a few in a freezer bag and store up to 3–4 months.
💭 Tips
- If the dough is too sticky, add a handful of flour and continue kneading.
- Sprinkle some flour on your working surface to prevent the dough from sticking when rolling it open.
- Bake time is between 15–20 minutes, depending on the size of the cutters.
❓ FAQ
For these kid-friendly cheese biscuits, I recommend using cheddar or mozzarella cheese. For babies under 12 months, I recommend a low-sodium cheese.
Yes, you could boil the sweet potato to speed up the recipe. It will take about 10–15 minutes to get soft but you might need to add more flour to the dough to balance the water.
📋 Recipe
Sweet Potato And Cheese Biscuits
Ingredients
- 1 sweet potato (about 250gr / 0.5lb)
- 1 ½ cup self-rising flour (200gr)
- 1 egg
- 2 tablespoons olive oil
- 1 cup grated cheese (cheddar or mozzarella)
- ½ teaspoon ground pepper
Instructions
- Peel the sweet potato and cut it into big cubes. Add the cubes to a lined baking tray.
- Spray or drizzle with some olive oil. Bake for 25-30 minutes in a preheated oven to 350℉ / 180℃ until soft.
- Add the sweet potato to a food processor with the egg. Blend until it's smooth.
- Transfer the mashed sweet potato and egg to a bowl. Add the freshly ground pepper and the flour.
- Mix well until you form a non-sticky dough. If the dough is too sticky, add a handful of flour and continue kneading.
- Add the grated cheese and mix to incorporate.
- Sprinkle some flour on the surface. Place the dough and open it in a circle using a rolling pin with a 0.4 inch thickness.
- Cut the biscuits into circles or shapes, using a cup or a cutter. Place the cheese biscuits on a lined baking tray.
- Brush the biscuits with some olive oil. Bake for 15-20 minutes in a preheated oven to 350℉ / 180℃.
Video
Notes
- You could use a food processor or a masher to mash the sweet potato.
- Store the cheese biscuits in an airtight container for 2-3 days.
- They are freezable for up to 3 months.
🥣 Related
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