Sweet Potato Biscuits

BY : PUBLISHED : November 23rd, 2016 UPDATED: August 17th, 2021

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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Sweet Potato Biscuits

Lauren Bossi
These biscuits are a fun twist on your average dinner rolls – filling, slightly sweet and even super cheap to make. 
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Bread
Cuisine American
Servings 8 servings
Calories 143 kcal
DIET Vegan


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


  • Preheat oven to 400 degrees F. Mash sweet potatoes well and combine with milk until smooth. Set aside.
  • In a medium bowl, sift together salt, flour and baking powder
  • Cut cold butter into the flour mix, mixing until a grainy meal is formed.
  • 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.
  • Bake for 20 minutes then remove and cool.


Calories: 143kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 297mgPotassium: 139mgFiber: 3gSugar: 1gVitamin A: 2361IUVitamin C: 1mgCalcium: 110mgIron: 1mg
Keyword dairy free biscuits, sweet potato, sweet potato biscuits, vegan biscuits
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Lauren Bossi

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.

View all posts by Lauren Bossi