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    Home » Side Dishes » Vegan Sweet Potato Biscuits

    Vegan Sweet Potato Biscuits

    Published: Nov 24, 2019 · Updated: Jun 24, 2025 by Marlena Luna · This post may contain affiliate links. · 3 Comments

    Jump to Recipe Pin SaveSaved!
    Vegan sweet potato biscuits (drop-style) with writing.

    Vegan sweet potato biscuits are an easy-to-make holiday side dish. The addition of mashed sweet potato creates soft, tender biscuits you can enjoy with dinner, as an easy snack, or even for breakfast.

    Vegan sweet potato biscuits (drop-style) in a basket with a towel.

    Today I'm bringing all of you sweet-potato-lovers these amazing vegan sweet potato biscuits.

    These biscuits are soft and tender with a subtly sweet, buttery taste. They're crisp on the outside and light and fluffy in the center making them perfect for soaking up soups and sauces.

    Create a delicious weekend breakfast and top these vegan drop-style biscuits with maple syrup, jam, or agave nectar. Serve them alongside tofu scramble and breakfast potatoes. YUM! 

    Vegan sweet potato biscuit broken in half with the basket of biscuits in the background.

    What are vegan drop biscuits?

    Vegan sweet potato biscuits are drop-style biscuits, meaning there is no rolling or cutting out the biscuit dough.

    Instead, the dough is scooped out of the bowl and 'dropped' onto the baking sheet. From there the biscuits can be left as-is or somewhat shaped.

    • • •

    How to make drop-style vegan sweet potato biscuits

    This recipe is super easy to make. Start by gathering all the ingredients so they're easily in reach.

    Vegan biscuit process steps adding the dry ingredients and oil to the bowl.

    Step 1. In a large bowl combine the dry ingredients (flour, sugar, baking powder, baking soda, salt and ground cinnamon).

    Step 2. Add the oil in small clumps to the bowl of mixed dry ingredients.

    Process steps of cutting the oil into the dough and adding the wet ingredients to the bowl.

    Step 3. Use a pastry cutter (or fork) to cut the oil into the flour mix.  

    Step 4. Add the mashed sweet potato and half of the non-dairy milk to the bowl. Mix until the wet ingredients are incorporated into the dry.

    Process collage of biscuit dough in a bowl and divided on a baking sheet.

    Step 5. To finish bringing the dough together I like to get in there with my hands. Slowly add the remaining non-dairy milk while using your hand (or a wooden spoon) to evenly combine the wet and dry ingredients. Add just enough non-dairy milk to bring the dough together. You may not need all of it. There should be no dry flour crumbles at the bottom of the bowl and the dough should be slightly sticky.

    Step 6. Divide the dough into 9-11 evenly sized biscuits and drop them onto the baking sheet.  You can bake them as-is or use your hands to gently round them out a bit.
     

    Vegan sweet potato biscuits on a baking sheet after baking.

    Step 7. Bake the sweet potato biscuits at 425ºF for 15-20 minutes or until the tops are slightly golden brown.  Serve immediately!

    Vegan sweet potato drop biscuits.

    Can these biscuits be made ahead?

    Yes!

    The dough can be made up to 12 hours ahead and refrigerated as either a ball or divided into biscuits.  Simply bake them from the fridge adding an extra 2-3 minutes to the bake time.

    However, making the biscuits ahead may cause the leaving agent to lose some of its “juice” which means the rolls may not fully rise or be as soft and fluffy as they should be.

    But, the taste will still be amazing. And that’s most important!

    Can you freeze vegan sweet potato biscuits?

    Absolutely! These drop biscuits freeze well. You can freeze them before or after baking.

    To freeze before baking

    Follow the recipe through step 6 (placing the biscuit dough on a baking sheet). Pop the baking sheet into the freezer. Once the biscuits are frozen-solid transfer them to a freezer bag and place them back in the freezer.

    When you’re ready to enjoy these sweet potato biscuits, simply bake them straight from the freezer. Add about 5-7 minutes to the cooking time to ensure they are fully cooked.

    To freeze after baking

    Allow the biscuits to cool completely. Once they're fully cooled, place them in a freezer-safe bag and store them in the freezer. For best results, reheat the biscuits in the oven or toaster oven.

    A basket of vegan biscuits with a hand picking one up.

    Bakers Tips

    • These drop-style biscuits are best served fresh and warm.
    • For savory biscuits, lessen the coconut sugar to 1 Tablespoon, or simply omit it.
    • Sweet potatoes can be purchased in a few different ways. Use fresh cooked sweet potato, canned sweet potato chunks, or sweet potato puree.
    • The dough can also be rolled and cut with a biscuit cutter. Simply roll the dough out into a rectangle. Fold it into thirds, as if you were folding a letter to fit into an envelope. Gently roll the dough out once more to a ¾-1/2 inch thickness. Use a biscuit cutter to cut the dough. I found this video on how to properly cut biscuits helpful.
    • Substitutions- The oil can be replaced with vegan butter, coconut sugar with sugar of choice, 
    vegan drop biscuit broken in half.

    We'd love to hear from you!

    If you enjoyed this vegan recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below.

    Also, if you snap a photo, share it with us! We love to see your creations!! You can find us on Pinterest, Facebook, and Instagram.

    Or, get the links to new recipes delivered straight to your inbox by signing up for our newsletter.  

    See ya there!

    Recipe

    A closeup of sweet potato biscuits with a blue stripe towel.

    Vegan Sweet Potato Biscuits

    prep time: 10 minutes minutes
    cook time: 18 minutes minutes
    total time: 28 minutes minutes
    servings: 9 biscuits
    These vegan sweet potato biscuits are an easy-to-make side dish. The sweet potato adds moisture and softness, making them perfect for a holiday dinner, a quick breakfast, or a simple snack.
    4.89 stars (17 reviews)
    Print Pin SaveSaved!

    Ingredients

    Dry

    • 2 ½ cups all-purpose flour
    • 3 Tablespoon coconut sugar, or any granulated sugar
    • 2 teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon Himalayan pink salt
    • ½ teaspoon ground cinnamon

    Wet

    • ⅔ cup scoop-able coconut oil, use refined for a neutral flavor
    • ¾ cup sweet potato, cooked and mashed*
    • ½ cup non-dairy milk
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 425ºF and line a baking sheet with parchment paper.
    • In a large bowl combine the dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon.
    • Use a pastry cutter or fork to cut the oil into the flour mix.  
    • Add the mashed sweet potato and half of the non-dairy milk to the flour and mix everything together.  
    • To bring the dough together, I like to get in there with my hands. Slowly add the remaining non-dairy milk and use your hands (or a wooden spoon) to combine the wet and dry ingredients evenly.
      Add just enough non-dairy milk to bring the dough together (you may not need all of it).
      There should be no dry flour crumbles at the bottom of the bowl, and the dough should be slightly sticky but easily hold its shape.
    • Scoop out about ¼ cup of dough and drop on the baking sheet.  You can leave them as-is or use your hands and gently round-out the dough. Repeat until all the dough is used.  Should make about 9-11 biscuits.
    • Bake at 425ºF for 15-20 min or until the tops are slightly golden brown.

    Notes

    • Canned sweet potato is a great alternative to fresh. Drain the liquid, mash the potatoes, then measure them out.
    • Sweet potato puree can also be used. Simply measure it and add it to the bowl.

    Nutrition

    Serving: 1biscuit | Calories: 70kcal | Carbohydrates: 14g | Protein: 2g | Cholesterol: 1mg | Sodium: 185mg | Fiber: 1g | Sugar: 1g

    **Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

    course: Side Dishes
    cuisine: American
    author: Marlena Luna
    Did you make this recipe?Please consider Leaving a Review!
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    Comments

      4.89 from 17 votes (17 ratings without comment)

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    1. Vicki

      November 16, 2022 at 8:01 am

      Could you sub unsweetened applesauce for the coconut oil? Thanks!!

      Reply
      • Marlena Luna

        November 16, 2022 at 10:36 am

        To make oil-free biscuits I suggest omitting the oil without a replacement and skipping step 3. If needed, add extra non-dairy milk to bring the dough together.

        Reply
        • Vicki

          December 04, 2022 at 8:25 am

          Thank you!!!

          Reply

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    Marlena Luna in a pink sweater holding a coffee mug.

    Hi, I’m Marlena the recipe creator behind Where You Get Your Protein! I love spending time in the kitchen cookin’ up delicious vegan comfort foods! Most of the ingredients I use are easy-to-find or pantry staples. Stick around and enjoy some amazing vegan food!

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