Sweet Potato Biscuits

Vegan sweet potato biscuits

Here’s a vegan version of the very slightly sweet, traditional Southern sweet potato biscuits. This is a perfect companion to hearty vegetable or bean stews, and a nice addition to the winter holiday table.

Makes: 1 dozen (or more if making smaller ones)

  • 1 3/4 cups whole wheat pastry flour
  • 1/2 cup unbleached white flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons vegan buttery spread, such as Earth Balance
  • 1/3 cup rice milk
  • 1 cup well-mashed sweet potato
  • 3 tablespoons agave nectar or maple syrup
  • 1/4 cup finely chopped walnuts or pecans, optional

Preheat the oven to 425 degrees F.

In a mixing bowl, sift together the flours, baking powder and salt. Work the buttery spread in with the tines of a fork until the mixture has the texture of a coarse meal.

Add the rice milk and sweet potato and work them in to form a soft dough.

Turn the dough out onto a well-floured board and knead for 2 to 3 minutes, adding a small amount of flour if the dough is too sticky. You can either roll the dough out and cut into 2- to 3-inch circles, gathering up and rolling out remaining dough until used; or divide the dough into 12 or more equal pieces and shape into balls, then flatten each lightly.

Arrange on a parchment-lined baking sheet and pat them down a bit to flatten. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of one tests clean. Transfer the biscuits to a rack or plate to cool.

Vegan sweet potato biscuits recipe

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