1cuppureed or mashed sweet potato (about 1 medium potato)
¼cupplant-based milk
¼teaspoonof salt
1 ½cupsall-purpose or whole wheat flour
1Tablespoonof baking powder
4Tablespoonsof 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.
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.
Video
Notes
Sugar: A little sugar can help to enhance the natural sweetness in the sweet potatoes and is an optional add-in many love. We recommend adding 1-2 tablespoons. You could also use maple syrup – but you may need to reduce the vegan milk by a spoonful or so to make up for the extra moisture.
Other squash: You can actually make these holiday biscuits minus the sweet potato entirely! Instead, use pumpkin puree or butternut squash puree in its place – just note that moisture levels will vary, so you may need to adjust the flour amount slightly.
Herbs: Add flavor in a super simple way with the addition of fresh or dried herbs. Rosemary, thyme, sage, and chives work well with sweet potato (or the other squash listed above). If you’re wondering how to make your hebs last longer, check out this guide on How to Properly Store Herbs.
Vegan Cheese: You can add some of your favorite melty dairy-free mozzarella/cheddar-style cheese directly into the dough or sprinkle it over the vegan sweet potato biscuits for a savory twist (that still tastes delicious with sweet toppings!).
Shiny glaze: If you want the tops of the old-fashioned sweet potato biscuits to be a little shiny, you can brush them with a bit of additional melted veganbutter/oil or even maple syrup.
Apple cider vinegar: Adding a teaspoon of ACV to the vegan milk (and reducing the milk by that amount) will help create a dairy-free ‘buttermilk’ and can help to yield even fluffier sweet potato biscuits.