Sweet Potato Biscuits Recipe

If you’re craving a comforting, slightly sweet biscuit that’s perfect any time of day, you’re going to adore this Sweet Potato Biscuits Recipe. I absolutely love how these turn out – fluffy, moist, and with a warm sweetness that’s just right. Plus, they’re vegan and surprisingly easy to whip up! Whether it’s a cozy breakfast or a festive holiday table, these biscuits always bring smiles, and I’m excited to share exactly how you can make them shine in your kitchen.

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Ingredients You’ll Need

When it comes to this Sweet Potato Biscuits Recipe, I like how the ingredients balance health and indulgence. The natural sweetness from the pureed sweet potato works beautifully with tender all-purpose or whole wheat flour, and I always recommend chilled vegan butter for that flaky texture.

• Sweet Potato: Use a medium sweet potato, cooked and pureed; it adds natural sweetness and moisture without any fuss.
• Plant-Based Milk: I usually go for almond or oat milk, but whichever you have works fine to keep these vegan.
• Salt: Just a pinch to balance the flavors and make the biscuit layers pop.
• Flour (All-purpose or Whole Wheat): All-purpose gives a classic soft biscuit, but whole wheat adds lovely nuttiness and fiber.
• Baking Powder: This is your leavening hero, so be sure it’s fresh for maximum rise.
• Chilled Vegan Butter or Coconut Oil: Cold fat is key here – it creates those flaky layers that melt in your mouth.

Variations

I love playing around with this Sweet Potato Biscuits Recipe depending on the season or my mood—it’s forgiving and eager to take on new flavors, so don’t hesitate to make it your own.

• Herb Infusion: I stir in fresh rosemary or thyme for an earthy twist—great when serving alongside savory vegan stews.
• Spiced Sweetness: A pinch of cinnamon or nutmeg amps the warmth, perfect for cozy fall breakfasts.
• Gluten-Free: I’ve experimented with a gluten-free flour blend and they still came out tender—just adjust the baking time slightly.
• Cheesy Vegan: Sprinkling nutritional yeast or vegan cheese on top before baking adds a delicious savory touch that my family adores.

How to Make Sweet Potato Biscuits Recipe

Step 1: Prepare Your Sweet Potato and Wet Ingredients

Start by cooking and mashing your sweet potato (a microwave or oven roast works fine). Then whisk it together with your plant-based milk until smooth. This combo is what gives the biscuits that moist, tender texture you’ll fall for. Set this aside while you prep the dry ingredients—trust me, having things ready keeps the process smooth and stress-free.

Step 2: Mix the Dry Ingredients and Cut in the Butter

In a medium bowl, sift together your salt, flour, and baking powder so it’s nicely aerated. Next up: the chilled vegan butter. I like cutting it into the flour mix with a pastry cutter or my fingers until it looks like coarse crumbs—you don’t want to overwork it because that cold fat is what creates those flaky biscuit layers. Bonus: this part only takes a couple of minutes.

Step 3: Combine Wet and Dry to Form Dough

Fold the flour mixture into your mashed sweet potato mixture. Here’s what I learned the hard way: knead just enough to bring it all together into a soft dough but don’t overmix—it can toughen the biscuits. Sticky is okay; you can lightly flour your hands if you need to shape it better.

Step 4: Scoop and Shape Your Biscuits

I use a small ice-cream scoop to portion out each biscuit, which helps keep them uniform. Place them onto a greased baking sheet and give each a gentle press on top to flatten just a bit. This little step helps them bake evenly and get that lovely golden top.

Step 5: Bake and Enjoy

Bake your biscuits at 400°F for about 20 minutes. You’ll know they’re ready when they’re golden brown on top and springy to the touch. I love to let them cool just slightly before digging in because that’s when they’re easiest to split open and slather with your favorite spread.

How to Serve Sweet Potato Biscuits Recipe

Garnishes

I’m a big fan of a little vegan butter or maple syrup spread on warm biscuits, but you can jazz them up with fresh herbs, a drizzle of hot honey, or even a smear of vegan cream cheese. For a special touch, I sometimes sprinkle a pinch of flaky sea salt on top right out of the oven—it’s sublime.

Side Dishes

These biscuits are magic alongside chili (vegan or not), rosemary roasted vegetables, or a hearty lentil stew. I also love serving them with a fresh greens salad or a vibrant plant-based soup for a comforting meal that feels a little fancy.

Creative Ways to Present

For holiday dinners, I’ve arranged these Sweet Potato Biscuits Recipe on a rustic wooden board surrounded by small bowls of flavored vegan butter and preserves. Wrapping them in a cozy linen napkin basket also makes them feel extra special while keeping them warm for guests.

Make Ahead and Storage

Storing Leftovers

Leftover biscuits keep nicely in an airtight container at room temperature for up to two days. I’ve found that placing a clean kitchen towel over them helps maintain softness without turning soggy.

Freezing

To freeze, let the biscuits cool completely, then store them in a sealed freezer bag. They keep beautifully for up to 3 months. When I want fresh biscuits fast, this trick saves the day and tastes just as good as fresh-baked.

Reheating

I reheat frozen or leftover biscuits in a warm oven (about 325°F) for 5-8 minutes to bring back that crisp outside and tender inside. Microwaving works in a pinch, but you might lose some of the flakiness, so I don’t usually recommend it.

FAQs

Final Thoughts

Honestly, this Sweet Potato Biscuits Recipe has become a go-to for me whenever I want that cozy homemade vibe without fuss. I love sharing them with friends and family because they bring that perfect balance of sweet and savory with every bite. I hope you enjoy making (and eating!) them as much as I do—it’s one of those recipes that just feels like a warm hug from the kitchen. So grab your sweet potatoes and let’s get baking!

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