Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sweet Potato Biscuits

Sweet Potato Biscuits

  • Author: Eric
  • Total Time: 35 minutes
  • Yield: 10 biscuits 1x
  • Diet: Gluten Free

Description

Fluffy, tender Sweet Potato Biscuits made with warm spices and plant-based ingredients, perfect for a cozy and flavorful breakfast or snack. These biscuits feature natural sweetness from sweet potatoes and a flaky texture from cold coconut oil, delivering a deliciously soft crumb with subtle cinnamon and nutmeg aromas.

Ingredients

Scale

Main Ingredients

  • 1 cup cooked and mashed sweet potatoes
  • 2 cups all-purpose flour (or gluten-free blend)
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/3 cup cold coconut oil
  • 3/4 cup plant-based milk
  • 1 tablespoon maple syrup (natural) or brown sugar
  • 1 teaspoon natural gelling agent (e.g., pectin, agar, or carrageenan)
  • Optional: 1 teaspoon vegetarian Worcestershire sauce (natural)

Variations and Optional Add-ins

  • 1/2 cup chopped walnuts or pecans
  • Smoked turkey slices for layering
  • Replace cinnamon and nutmeg with 1 tablespoon pumpkin spice blend
  • 1/2 cup shredded dairy-free plant-based cheese
  • 1 tablespoon chopped fresh rosemary or thyme

Instructions

  1. Prepare the Sweet Potatoes: Start with boiled or roasted sweet potatoes, peeled and mashed until smooth. This creates the moist, sweet base to keep biscuits tender and flavorful.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt to ensure even distribution of flavors and leavening agents.
  3. Cut in Coconut Oil: Add cold coconut oil to the dry mixture. Use a pastry cutter or your fingertips to combine until the mixture resembles coarse crumbs, which helps create flakiness.
  4. Combine Wet Ingredients: Stir mashed sweet potatoes with plant-based milk, maple syrup (natural) or brown sugar, natural gelling agent, and optional vegetarian Worcestershire sauce (natural) until smooth and creamy.
  5. Form the Dough: Pour the wet ingredients into the dry ingredients and gently fold together just until combined. Avoid overmixing to keep biscuits tender.
  6. Shape and Bake: Transfer dough onto a lightly floured surface, gently pat to about 1-inch thickness, and cut into rounds with a biscuit cutter. Place biscuits on a parchment-lined baking sheet with space in between. Bake at 400°F (200°C) for 12-15 minutes until golden and puffed.

Notes

  • Use cold coconut oil to maintain flaky texture by preventing fat from melting too quickly.
  • Do not overmix the dough to avoid tough biscuits; fold gently until combined.
  • Fresh mashed sweet potatoes deliver better moisture and flavor than canned varieties.
  • Chill dough for 10 minutes before cutting to improve texture.
  • Bake on a warm baking sheet preheated in the oven to promote better rise and browning.
  • Leftover biscuits keep well in an airtight container at room temperature for up to 2 days.
  • Freeze unbaked biscuits on a tray until firm, then transfer to freezer bag for up to 3 months.
  • Reheat in an oven or toaster oven at 350°F (175°C) for 5-7 minutes to restore crispness.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 biscuit
  • Calories: 150
  • Sugar: 3g
  • Sodium: 200mg
  • Fat: 7g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: sweet potato biscuits, plant-based biscuits, cozy breakfast, vegan biscuits, gluten-free biscuits, fall recipe

Find it online: https://smartmealsguide.com/sweet-potato-biscuits/