Vegan Sweet Potato Biscuits

1 large sweet potato (about 12-14 ounces) baked until soft

½ cup full fat coconut milk or cream

2 cups all-purpose flour

1 tablespoon baking powder

2 tablespoons brown sugar

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon salt

  1. Peel and mash the sweet potato until smooth.  Add ¼ cup of the coconut milk.  Stir to combine and then refrigerate for at least 1 hour or until very cold.
  2. Preheat oven to 400F and line a cookie sheet with parchment paper.
  3. In a 3 quart bowl combine the remaining dry ingredients.
  4. Using a fork, mix the sweet potato mixture into the flour mixture until just combined.  Don’t over mix.  If the mixture appears dry then add more of the reserved coconut milk 1 tablespoon at a time until the dough holds together.
  5. Lightly flour a board or your counter.  Lightly flour your hands and gently press the dough together to form a rectangle that is 1 inch thick.
  6. Cut the dough into 2 inch rounds and place on the prepared pan at least 1 inch apart.
  7. Brush the tops of the biscuits with any remaining coconut milk and bake for 12-15 minutes until puffed and bottom is lightly browned.
  8. Eat warm or at room temperature.  Store in a plastic bag or lidded container for up to 3 days.


Adapted from a recipe found in Washington Post

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