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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