Vegan Sweet Potato Biscuits

I’ve been on a comfort food kick lately. Last night I simmered some stew and whipped up those vegan Sweet Potato Biscuits. I love this recipe because it is so simple and satisfying. I wanted a very buttery, flaky biscuit, so that’s what i prepared with this recipe. I even added in a handful of some pepperjack Daiya cheese for an extra accent of flavor and texture. You can have these on your table in 25 minutes flat!

Loose Recipe. I have to say that I never measure my flour or water when I am doing biscuits. I am not going for a rigid measurement, but rather a texture in the dough. A fluffiness. And a stickiness that is wet enough to be moist, but just dry enough to handle and gently knead before pressing the dough out by hand and sectioning off the rounds. These biscuits are perfect paired with one of these vegan soup recipes.

Sweet Potato Vegan Biscuits

Makes 12 small or 8 large biscuits


  • 1 cup mashed sweet potato, cooked (about 1 medium potato)
  • 3/4 cup vegan butter (Earth Balance) softened
  • 1 Tbsp Ener-G Egg Replacer and 1/3 cup water OR just 1/3 cup of cold water (egg replacer opt’l)
  • extra water as needed: about 1/2 cup – 1 cup
  • 1 Tbsp baking powder
  • 2 tsp apple cider vinegar
  • 1/2 cup maple syrup (or agave syrup)
  • 1/2 tsp garlic powder
  • white flour (about 1 1/2 – 2 cups) plus some for pressing out dough
  • 1/3 cup Daiya pepperjack cheese (optional)


  1. Line a baking sheet with parchment paper or greased foil.
  2. Preheat oven to 400 degrees.
  3. Bake your sweet potato. I use my microwave.
  4. Peel and mash your sweet potato in a large mixing bowl.
  5. Add 1/2 cup and 1 Tbsp of the softened vegan butter, mash together.
  6. Add in the maple or agave syrup, garlic powder. You should have a silky mixture of wet mashed potato now.
  7. Add in the apple cider vinegar, baking powder. Fold well.
  8. Next add in the flour, a little bit at a time. After you have added in about a cup of flour, you can fold in the egg replacer plus water. (Or just water.)
  9. From this point on, you will fold in as much flour and even more water as you need to get a fluffy dough texture — barely dry enough to press out by hand. Lastly, fold in your optional Daiya cheese. Once your dough is achieved, I knead it right in the bowl for a few minutes.
  10. Lay some flour on a counter suffice and add your dough round. Press out by hand to be about 1/2 inch thick. Cut out biscuit rounds — I use a wide glass. Lay on baking sheet.
  11. Brush biscuits with last remaining 2 Tbsp of softened vegan butter. I also brush with a drizzle of maple syrup.
  12. Bake for about 9-12 minutes. Pull from the oven immediately. the biscuits will further firm up as they cool. You do not want to under cook these biscuits. They may even look a tad under cooked when you pull them from the oven – but that is just because they are so buttery and moist.

Serve warm or store in fridge until ready to reheat in oven.

Article Posted 7 years Ago

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