Vegan Sweet Potato Biscuits recipe

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Ingredients

1 sweet potato
½ cup white whole wheat flour
½ cup whole wheat flour
1 tablespoon baking powder
2 teaspoons white sugar
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
2 tablespoons coconut oil
¼ cup cashew milk, or more as needed

Nutrition Info

78.7 calories
carbohydrate: 13.5 g
cholesterol: : -
fat: 2.5 g
fiber: 2 g
protein: 1.7 g
saturatedFat: 2 g
servingSize: -
sodium: 284.5 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Prick sweet potato all over with a fork. Microwave on high in 2-minute intervals until tender, turning halfway through, 8 to 10 minutes. Cool sweet potato until easily handled.

  2. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

  3. Mix white whole wheat flour, whole wheat flour, baking powder, sugar, baking soda, salt, and cinnamon together in a large bowl. Cut in coconut oil with a pastry cutter until mixture is the size of peas.

  4. Peel sweet potato and mash coarsely with a fork. Measure out 3/4 cup mashed sweet potato and mix into the flour mixture. Pour in cashew milk and mix until dough is just sticky.

  5. Dust a flat work surface with flour. Turn out dough and knead 5 to 6 times to bring it together. Pat out to 1/2-inch thickness. Cut into rounds with a biscuit cutter. Place 1 inch apart on the lined baking sheet.

  6. Bake biscuits in the preheated oven until bottoms are golden brown, 12 to 16 minutes.

Recipe Yield

1 dozen

Recipe Note

These are incredible! You would never know they have no butter in them! Drizzle with honey or pure maple syrup if desired.

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