Fluffy and light vegan sweet potato biscuits are perfect for brunch, breakfast, or even an afternoon treat.
Prep Time15 minutesmins
Cook Time12 minutesmins
Course: Side Dish
Servings: 9biscuits
Author: Jenné
Ingredients
3/4cupsweet potato pureeUse flesh from a slow baked sweet potato
1/3cupplain soy milkor other plain unsweetened non-dairy milk
1tspapple cider vinegar
1 1/2cupall purpose pastry flour + more for surfaceor use whole wheat pastry flour
2tbspsugarcane or coconut
1tbspbaking powder
1/2-1tspsea salt
5tbspvery cold Earth Balance or coconut oil
Agavefor drizzling
Instructions
Preheat oven to 425° and line a baking sheet with parchment paper.
Stir the sweet potato, vinegar, and non-dairy milk together in a bowl and set aside.
Place the flour, sugar, baking powder, and sea salt in a food processor, and pulse to combine.
Add the coconut oil or Earth Balance and pulse until you have a coarse meal.
Add the sweet potato mixture and pulse a couple times to fully combine.
Generously flour a clean work surface (your kitchen counter).
Transfer the dough onto the floured workspace. The dough will probably be fairly wet, so use the flour on the counter to help make it more manageable. Fold the dough over a couple of times, then pat the dough to about 1/2-1 inch thick.
Cut the dough into biscuits using a biscuit cutter, a large cookie cutter (if you want fancy shapes), or a wide rimmed glass.
Transfer the cut biscuits onto the baking sheet.
Continue with remaining dough.
Bake for 12 minutes.
Enjoy immediately with melted Earth Balance, coconut oil, and/or [url href="https://www.beefreehonee.com/"]Bee Free Honee[/url] or Sorghum syrup.
Keep fresh in an air tight container for up to 3 days.