Vegan Sweet Potato Biscuits

Mashed sweet potato add bright color, moisture, and sweetness to these whole wheat vegan biscuits made with coconut oil and cashew milk.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 79 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• 2 teaspoons white sugar
• 1 tablespoon baking powder
• ½ cup whole wheat flour
• 1 sweet potato
• 2 tablespoons coconut oil
• ½ cup white whole wheat flour
• ¼ cup cashew milk, or more as needed

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Step 2

Prick sweet potato all over with a fork. Microwave on high in 2-minute intervals until tender, turning halfway through, 8 to 10 minutes. Cool sweet potato until easily handled.

Step 3

Mix white whole wheat flour, whole wheat flour, baking powder, sugar, baking soda, salt, and cinnamon together in a large bowl. Cut in coconut oil with a pastry cutter until mixture is the size of peas.

Step 4

Peel sweet potato and mash coarsely with a fork. Measure out 3/4 cup mashed sweet potato and mix into the flour mixture. Pour in cashew milk and mix until dough is just sticky.

Step 5

Dust a flat work surface with flour. Turn out dough and knead 5 to 6 times to bring it together. Pat out to 1/2-inch thickness. Cut into rounds with a biscuit cutter. Place 1 inch apart on the lined baking sheet.

Step 6

Bake biscuits in the preheated oven until bottoms are golden brown, 12 to 16 minutes.