I don't usually call recipes the BEST.. but when it is, it is. If you can't tell from the pictures it's been snowing up a storm here and I wanted to bake something yummy. I've also got about 30 pounds of sweet potatoes so it had to have some in it. I'm so glad I made these, yall!
They are ultra tender AND on top of that they contain NO OIL, NO MARGARINE and are made with whole wheat flour! That means they are plant strong, folks!! You don't say! Somehow even with all of that healthy goodness they still taste decadent.
The only part that you need to plan ahead for is the baked sweet potatoes. Sure, you can poke them with a fork and microwave them but my favorite way is to cook them in the slow cooker! They turn out perfect every time!!!
Oh and I topped them with the ginger orange cranberry sauce I made for my Stuffed Sweet Potatoes. Not required but if you like cranberry sauce you've got to try it out!
Vegan Sweet Potato Biscuits
- 2 & 1/2 cups whole wheat pastry flour
- 1 cup sweet potato puree (just bake some sweet potatoes, peel and blend!)
- 1 cup soy or almond milk (or your favorite non-dairy milk)
- 2 Tablespoons lemon juice
- 1 Tablespoon brown sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Measure out your soy milk and stir in the lemon juice. Set aside for 5 minutes.
In a large bowl mix the flour, sugar, baking powder, baking soda and salt together.
Add the soy milk mixture and sweet potato puree to the dry mix. Mix until JUST COMBINED. A few little lumps is okay. Add additional flour if it seems way too sticky
For drop biscuits just spoon it out onto your parchment lined baking sheet.
For cut biscuits lightly dust flour on your work surface. Dump the just combined dough onto the surface and pat into a 3/4" tall round. Cut out your pieces and then combine the scraps, pat together again and repeat. These will be very delicate and may slightly pull apart while moving them if you are not careful. Just be gentle and pat them back together once they are transfered to the pan.
Bake the biscuits for 15 - 18 minutes or until they just begin to lightly brown.
**For a yummy savory sweet potato biscuit add about 1 Tablespoon of finely minced rosemary. Mmm!!!!