Vegan Sweet Potato 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.
Servings: 9 biscuits
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
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
