Fluffy, tender, light and naturally sweet Southern-style vegan sweet potato biscuits are the perfect addition to your holiday table!

Ingredients – 1 C pureed or mashed sweet potato (about 1 medium potato) – ¼ C plant-based milk – ¼ tsp of salt – 1 ½ C all-purpose or whole wheat flour – 1 Tbsp of baking powder – 4 Tbsp of chilled vegan butter or coconut oil

Instructions – Preheat the oven to 400 degrees F. Whisk together the pureed sweet potato with the 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.

Instructions – Fold flour into the mashed sweet potatoes and knead it into a dough (but do not over-knead). Scoop ice-cream-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.

How to make sweet potato puree?  You can either bake the potato in the oven (usually between 40-50 minutes at 350F- prodded a few times with a fork and wrapped in foil) or in a microwave (prodded and wrapped in a damp kitchen towel for 4-7 minutes).