Sweet Potato Biscuits

2016-11-23
  • Yield : 8 biscuits
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Thanksgiving is right around the corner and man am I pumped. Evenmore so this year because it will be my first soley plant-based thanksgiving ever! Finally a chance to give my family a taste of how good a plant-based holiday can really be.

A lot of people can’t picture a vegan thanksgiving  because they get fixated on the fact that there is no turkey present. Fortunately, a vegan thanksgiving features all the other traditional eats – stuffing, cranberry sauce, mashed potatoes, green beens – and tons of other plant-based goodies too. You’ve got your sweet potato soups, veggie lasagnas and yes, even your favorite pies! All it takes are a few easy substitutions and a bit of creativity, to make a healthy and delicious holiday possible.

And these biscuits will help get you started. They are a fun twist on your average dinner rolls – filling, slightly sweet and even super cheap to make. I had most of the ingredients lying around besides the sweet potato, so my total cost ended up being a whopping $0.46. Talk about a sweet deal (and a sweet dinner roll).

Happy Holidays friends!

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Ingredients

  • 1 cup mashed sweet potato (about 1 medium potato)
  • 1 1/2 cup whole wheat flour (can sub spelt)
  • 4 T chilled vegan butter or coconut oil
  • 1 T baking powder
  • 1/4 t salt
  • 1/4 cup non dairy milk

Method

Step 1

1. Preheat oven to 400 degrees F. Mash sweet potatoes well and combine with milk until smooth. Set aside.

Step 2

2. In a medium bowl, sift together salt, flour and baking powder

Step 3

3. Cut cold butter into the flour mix, mixing until a grainy meal is formed.

Step 4

4. Fold flour into mashed sweet potatoes and knead into a dough (do not over knead). Scoop ice cream scoop sized dollops onto a greased baking sheet, pressing the top of each biscuit down slightly.

Step 5

5. Bake for 20 minutes then remove and cool.

Step 6

6. Enjoy!

My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I've got a passion for running and plant-based eats. When I'm not wandering around the aisles of the grocery store I enjoy cooking, baking, photography, pun-writing and tag-saling.

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Comments (4)

  1. posted by Carmi on November 26, 2016

    This looks great. I would like to make them using coconut oil. Any tips, or just add and stir to dry ingred?

      Reply
    • posted by Lauren Bossi on November 30, 2016

      Only suggestion I have is to be sure the coconut oil is cold in a solid form the way the butter is in this recipe when you incorperate it. Hope you enjoy!!

        Reply
  2. posted by Robin on December 12, 2016

    Just made these and they were quite tasty. I used a gluten free flour blend and it worked out great. Love the way you upped the nutritional factor with the sweet potatoes. Thanks, Lauren!

      Reply
    • posted by Lauren Bossi on December 12, 2016

      Glad you enjoyed, thank you Robin!

        Reply

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