Sweet Potato Biscuits

Here’s a vegan version of the very slightly sweet, traditional Southern sweet potato biscuits. They’re a perfect companion to hearty vegetable or bean stews, and a nice addition to Thanksgiving or Christmas menus. Or, just enjoy them for breakfast or as a not-too-sweet companion to a cup of coffee or tea. This makes about a dozen; or more if making smaller biscuits. Photos by Hannah Kaminsky.

Sweet Potato Biscuits

Here's a vegan version of the very slightly sweet, traditional Southern sweet potato biscuits.

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Course: Baked goods / quick breads

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 12

Author: Veg Kitchen

Ingredients

• 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 unsweetened nondairy milk
• 1 cup well-mashed sweet potato
• 3 tablespoons maple syrup
• 1/4 cup finely chopped walnuts or pecans optional

Instructions

• 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 nondairy 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.