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These soft, fluffy vegan sweet potato biscuits are naturally sweet, made with 6 simple pantry ingredients, and ready in about 30 minutes. They’re a delicious addition to weeknight dinners and a must for your vegan Thanksgiving and Christmas menus.
Why You’ll Love These Vegan Sweet Potato Biscuits
There’s something so special about a basket of warm, freshly baked biscuits being passed around the table. I love my fluffy vegan biscuits, but when sweet potatoes are in season, I make these Southern-inspired sweet potato biscuits instead. Mashed sweet potato gives them a golden color, a soft and tender inside, and a gentle sweetness that pairs well with both sweet and savory toppings.
My vegan version was inspired by Paula Deen’s sweet potato biscuits, made with plant-based milk and vegan butter or coconut oil. They’re perfect for soaking up easy vegan gravy on your holiday plate, dunking into a bowl of spicy lentil soup, or tearing into a batch of homemade vegan stuffing.
Best of all, the dough comes together in one bowl with no rolling or cutting, and you can freeze the scooped dough so fresh biscuits are ready whenever you need them.
Sweet Potato Biscuit Ingredients
You only need 6 simple ingredients to make these biscuits. You’ll find the full amounts in the recipe card below.
- Mashed sweet potato: Use pureed or mashed cooked sweet potato. One medium sweet potato gives you about the right amount, and you’ll find a few ways to cook it in my tips below.
- Plant-based milk: Use your favorite unsweetened plant-based milk, like soy, oat, or almond milk.
- Salt: Just a little brings out the natural sweetness of the sweet potato.
- Flour: All-purpose flour makes the lightest, fluffiest biscuits, and whole wheat flour works too.
- Baking powder: This is what helps the biscuits rise, so make sure yours is fresh.
- Vegan butter or coconut oil: Use it chilled, straight from the fridge. Cold fat is the secret to fluffy, flaky biscuits.
Add-Ins and Variations
I haven’t tested all of these variations, but they’re fun ways to make these biscuits your own.
- Sugar: Sweet potatoes are already sweet, but 1 to 2 Tablespoons of white or brown sugar makes them a little sweeter. If you’d rather use maple syrup, reduce the plant-based milk by 1 Tablespoon so the dough isn’t too wet.
- Warm spices: Add 1 Tablespoon of ground cinnamon or nutmeg for a warm, sweet flavor. I love this variation when we’re serving the biscuits at Thanksgiving dinner!
- Squash or pumpkin: Swap the sweet potato for mashed butternut squash, like in my butternut squash sage biscuits, or pumpkin puree. Pumpkin puree is usually wetter than sweet potato, so press out some of the moisture first (see the FAQs below).
- Herbs: Fresh or dried rosemary, thyme, sage, or chives give the biscuits a savory, herby flavor. If you have extra fresh herbs, here’s my guide on how to store fresh herbs.
- Vegan cheese: Sprinkle shredded vegan cheddar on top before baking for melty, cheesy tops.
- Shiny glaze: Brush the biscuits with a little melted vegan butter or maple syrup as soon as they come out of the oven.
- Apple cider vinegar: Stir 1 Tablespoon of apple cider vinegar into the plant-based milk before adding it to the dough. This vegan buttermilk makes the biscuits even fluffier, with a little tang.
How to Make Sweet Potato Biscuits
Before you start, preheat the oven to 400 degrees F (200 degrees C) and grease a baking sheet.
Step 1: Whisk the mashed sweet potato and plant-based milk together in a glass measuring cup until smooth.
Step 2: In a medium bowl, combine the salt, flour, and baking powder. Then use a fork or a pastry cutter to cut the cold vegan butter or coconut oil into the flour mixture. It’s ready when it looks grainy, the pieces of butter are about the size of peas, and the mixture sticks together when you pinch it between your fingers.
Step 3: Fold the flour mixture into the sweet potato mixture and gently knead it into a dough. Stop as soon as it comes together and is mostly smooth.
Step 4: Use an ice cream scoop or a ¼ cup measure to scoop the dough onto the greased baking sheet, then press the top of each biscuit down slightly. Bake for 20 minutes, until they’re lightly golden on top, then let them cool.
PRO TIP: Don’t overmix the dough. If you knead it too much, you’ll overwork the gluten and end up with tough biscuits. It’s okay if the dough is a little sticky and has a few lumps.
Toni’s Recipe Tips
- To make sweet potato puree: Bake the sweet potato in the oven (poke it all over with a fork, wrap it in foil, and bake for 40 to 50 minutes at 350 degrees F (175 degrees C)), microwave the sweet potato (poke it all over with a fork, wrap it in a damp kitchen towel, and cook for 4 to 7 minutes), or steam or boil it whole until it’s fork tender. There’s no need to peel it first, since you can scoop the soft flesh right out of the skin once it’s cooked.
- Keep the butter or oil cold: Cold vegan butter or coconut oil melts more slowly in the oven and steams inside the biscuits, which makes them moist, fluffy, tall, and flaky. Leave it in the fridge until it’s time to add it to the dough.
- Use a food processor if you like: Gently pulse the cold vegan butter into the dry ingredients only until the pieces are about the size of peas, then mix in the sweet potato by hand so you don’t overmix the dough.
Serving Suggestions
Serve these warm, fluffy biscuits with your holiday menu, everyday dinners, or anytime during fall and winter. Here are a few of my favorite ways to enjoy them:
- Use them to soak up every drop of vegan mushroom gravy.
- Serve them alongside caramelized Brussels sprouts and vegan cornbread stuffing on Thanksgiving.
- Slice them in half for sandwiches with avocado spread, vegan deli slices, and fresh or roasted vegetables.
- Serve them with a hearty bowl of red lentil stew.
- Spread them with maple butter, vegan cream cheese, or fruit jam.
- Use leftover biscuits instead of bread in your favorite stuffing recipe.
Storage Instructions
- Store: Keep cooled biscuits in an airtight container on the counter for up to 3 days, or in the fridge for up to 1 week.
- Freeze: Once they’ve cooled to room temperature, freeze the biscuits in an airtight container or freezer bag for up to 3 months.
- Thaw and reheat: Thaw frozen biscuits overnight in the fridge or on the counter, then enjoy them as they are or warm them in the oven, toaster oven, or microwave.
Sweet Potato Biscuit FAQs
I haven’t tested these with gluten-free flour, but a 1:1 gluten-free flour blend is the best swap to try. I don’t recommend almond flour, since it has no gluten to hold the biscuits together and behaves very differently from all-purpose flour.
Chilled coconut oil is solid, so scoop it straight out of the jar with your Tablespoon measure and level it off. Keep it cold until you cut it into the flour.
I haven’t tested this recipe with less fat. You could try replacing some of the vegan butter or coconut oil with unsweetened applesauce or a little more mashed sweet potato, but keep in mind it may change the texture a bit.
I haven’t tested these with canned pumpkin. Pumpkin puree is usually wetter than mashed sweet potato, so spread it on a paper towel and gently press out some of the moisture before using it.
Yes, this is a great way to get ahead for the holidays! Scoop the dough onto a baking sheet, freeze it until solid, then transfer the dough balls to a freezer bag or airtight container and freeze for up to 3 months. Thaw them overnight in the fridge before baking, or bake them from frozen and add 5 to 8 minutes to the bake time.
More Vegan Bread Recipes
Vegan Breakfasts
Vegan Pumpkin Scones
Vegan Breakfasts
Vegan Biscuits and Gravy
Vegan Side Dishes
Vegan Dinner Rolls (Soft and Fluffy)
Vegan Side Dishes
Vegan Cornbread Recipe Cast Iron Skillet
If you tried these sweet potato biscuits or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Sweet Potato Biscuits
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Ingredients
- 1 cup pureed or mashed sweet potato (about 1 medium potato)
- ¼ cup plant-based milk
- ¼ teaspoon salt
- 1 ½ cups all-purpose or whole wheat flour
- 1 Tablespoon baking powder
- 4 Tablespoons chilled vegan butter or coconut oil
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Whisk together the pureed sweet potato with the plant-based milk until smooth. Set aside.
- In a medium bowl, sift together salt, flour, and baking powder.
- Cut cold vegan butter into the flour mix, mixing until a grainy meal is formed.
- Fold flour into the mashed sweet potatoes and knead it into a dough (but do not over-knead). Scoop ice-cream-scoop-sized dollops onto a greased baking sheet, pressing the top of each biscuit down slightly.
- Bake for 20 minutes and then remove from the oven and allow to cool.
Notes
- To make sweet potato puree: Either bake the potato in the oven (poke it with a fork all over, wrap it in foil, and bake for 40 to 50 minutes at 350 degrees F (175 degrees C)), zap it in the microwave (poke it with a fork all over, wrap it in a damp kitchen towel, and cook for 4 to 7 minutes), or steam or boil it whole until it’s fork tender. No need to peel it, since you can scoop the soft flesh right out of the skin.
- Cold vegan butter or oil is key! Cold vegan butter or coconut oil melts more slowly in the oven and steams inside the biscuits, which makes them moist, fluffy, tall, and flaky. So, remember to leave the vegan butter or oil in the fridge until it’s time to add it to the dough.
- Don’t overmix the dough: If you over knead the biscuit dough, you’ll overwork the gluten and end up with tough biscuits. It’s okay if the dough feels slightly sticky and has some lumps.
These look delicious but I have no sweet potatoes in the house right now 😟Would canned pumpkin work or is it not dry/dense enough? Thank you!
Hi Paula! I haven’t tested these with canned pumpkin. Pumpkin puree is usually a little wetter than mashed sweet potato, so I’d spread it on a paper towel and gently press out some of the moisture before using it. If you try it, I’d love to hear how they turn out!
What adjustments would we have to make to use Almond Flour?
Thanks for asking, Jamie! I haven’t tested almond flour in these, and it behaves very differently from all-purpose flour because it has no gluten to hold the biscuits together, so I wouldn’t recommend a straight swap. If you’re looking for a gluten-free biscuit, I’d recommend a 1:1 gluten-free flour blend instead.
Sounded like a good idea until I got to all the fat. I’ll have to find something healthier.
Thanks for taking a look, Janet! The vegan butter or coconut oil is what gives these biscuits their flaky texture, but you’re welcome to try replacing some of it with unsweetened applesauce or a little extra mashed sweet potato. I haven’t tested that swap, so the texture may change a bit. If you give it a try, I’d love to hear how they turn out!
Hello
For the coconut oil
How it supposed to be in the fridge?!
It will be a hard paste not a liquid coconut oil
How I’m supposed to measure it?!
Hi! Cold vegan butter or coconut oil melts more slowly in the oven and steams inside the biscuits, which makes them ultra-moist, fluffy, tall, and flaky. So, to measure it, you’ll scoop out the solid coconut oil from the container with your tablespoon measure. Hope you enjoy the recipe 🙂
Rita,How about measuring the oil while its liquid, then letting it set in
the fridge until you need it for the recipe?
Thanks so much for sharing this tip! That’s a great way to measure it.
The best biscuits!
Is gluten free flour an option and hold leaveing or anythingbbe adjusted? Thanks!
We at PBOAB haven’t tired that out yet. Please let us know if you end up giving it a go and how it turns out!
One word delicious! I did add the tablespoon of sugar.
I’m so glad that you enjoyed them! Thanks for letting me know!
So glad you enjoyed these yummy biscuits!
Hi there. These look delicious.
Has anyone tried this recipe with gluten free flour or oat flour, and if so which one and what were the results? I have been trying for YEARS to make tasty, fluffy vegan GF biscuits to no avail. Thanks in advance for your thoughts on this. Happy Thanksgiving! 😊
Please let us know if you end up giving it a go and how it turns out!
What is a good substitute for all of that oil?
Hi there! Great question — I haven’t tested this recipe with an oil substitute, but you might try using unsweetened applesauce or more mashed sweet potato in place of some or all of the oil. Just keep in mind it may affect the texture a bit. If you give it a try, I’d love to hear how it turns out!