Sweet Potato Biscuits

Vegan 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
Recipe type: Baked goods / quick breads
Cuisine: Vegan / healthy
Prep time: 
Cook time: 
Total time: 
Serves: 12
Here's a vegan version of the very slightly sweet, traditional Southern sweet potato biscuits.
  • 1¾ cups whole wheat pastry flour
  • ½ cup unbleached white flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 tablespoons vegan buttery spread, such as Earth Balance
  • ⅓ cup unsweetened nondairy milk
  • 1 cup well-mashed sweet potato
  • 3 tablespoons maple syrup
  • ¼ cup finely chopped walnuts or pecans, optional
  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. Add the nondairy milk and sweet potato and work them in to form a soft dough.
  4. 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.
  5. 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.
  6. 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.



Sweet potato biscuits recipe

Sweet potato biscuits

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