These moist, fluffy, and naturally sweet Southern-style vegan sweet potato biscuits are easy to make with simple ingredients in less than 30 minutes, making them the perfect addition to your weeknight dinners or Thanksgiving and Christmas menus!
1cuppureed or mashed sweet potato (about 1 medium potato)
¼cupof plant-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 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.
Video
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 350ºF), 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 the peeled potato until it’s fork tender.
Cold vegan butter/oil is key! 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, remember to leave the vegan butter/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 ok if the dough feels slightly sticky and has some lumps.