This sweet potato biscuits recipe was given to me by a friend a few years ago. It wasn’t vegan, but was easily adapted. These biscuits are perfect as part of a holiday meal, and incorporate sweet potatoes in a different way than usual. Vegan Christmas recipes for sweet potatoes are often my favorites since I love the flavor, and I am eternally grateful to the friend who gave me her amazing recipe.
Moist Sweet Potato Biscuits
Servings: 12 biscuits
Ingredients
- 2 cup sweet potato, baked measure
- 3 Tbsp coconut oil, melted
- 1 Tbsp maple syrup
- 1 cup whole grain flour, for gluten-free use sorghum
- 2 tsp baking powder
- pinch sea salt
Instructions
- Bake the sweet potato at 350F for about 45 minutes until tender. Allow it to cool, then remove the pulp and mash. Measure out 1 cup. Combine the mashed sweet potato in bowl with half the coconut oil and all of the maple syrup.
- Mix the dry ingredients in a separate bowl, then add to the potato mixture and blend well with a fork.
- On a floured board, pat the mixture out into a 1/2 inch thick circle and cut into 1 inch rounds, or simply drop spoonfuls of dough. Put them onto greased or parchment-lined cookie sheet, then brush each with some of the melted coconut oil.
- Bake at 375 degrees F for 10 minutes, or until lightly golden on top. Serve hot.
- These biscuits also freeze well, but should be thawed before reheating.
Nutrition
Calories: 109kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 106mg | Potassium: 193mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6300IU | Vitamin C: 1.7mg | Calcium: 60mg | Iron: 0.7mg
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