If you’re looking for a cozy, comforting treat that’s a little different from your average biscuit, you’re going to adore this Sweet Potato Biscuits Recipe. These biscuits are tender, fluffy, and naturally sweet with a lovely hint of earthiness from the sweet potatoes. I’ve made them countless times, and every time my family goes crazy for how moist and flavorful they turn out. Trust me, once you make these, you’ll want to keep this recipe handy for weeknight dinners or special occasions like Thanksgiving!
Why You’ll Love This Recipe
- Naturally Moist & Fluffy: The sweet potato makes these biscuits soft and tender without needing eggs or dairy.
- Simple Ingredients: You probably have everything you need in your pantry and fridge already.
- Quick to Make: Ready in 30 minutes—perfect for last-minute guests or weeknight meals.
- Vegan Friendly: Made without eggs or dairy but packed with flavor and texture.
Ingredients You’ll Need
The magic of these sweet potato biscuits lies in the balance of simple, wholesome ingredients. Using pureed sweet potato adds moisture and natural sweetness, while the chilled vegan butter or coconut oil creates that classic flaky biscuit texture.
- Sweet Potato: Cook and mash or puree it smooth—this gives moisture and flavor without extra sugar.
- Plant-Based Milk: I usually use almond or oat milk for a mild flavor, but any will do.
- Salt: Just a touch highlights the sweetness and balances the flavors.
- Flour (All-Purpose or Whole Wheat): I love whole wheat for a nuttier taste, but all-purpose keeps them light and fluffy.
- Baking Powder: Essential for that rise and fluffiness.
- Chilled Vegan Butter or Coconut Oil: Cold fat is key to flaky biscuits—don’t skip this step!
Variations
I love making this Sweet Potato Biscuits Recipe my own by swapping out a few ingredients or adding mix-ins. It’s super flexible, so feel free to experiment based on your mood or what you have in the kitchen.
- Herb-Infused Biscuits: Adding fresh rosemary or thyme gives a savory twist—my family requests this version during the holidays.
- Spiced Sweet Potato Biscuits: A sprinkle of cinnamon or nutmeg adds warm flavors I enjoy in autumn.
- Gluten-Free Option: Try using a gluten-free all-purpose blend that measures one-to-one for flour—just be gentle when mixing.
- Cheesy Variation: For a non-vegan take, I sometimes mix in shredded cheddar for a rich, comforting biscuit.
How to Make Sweet Potato Biscuits Recipe
Step 1: Prepare Your Sweet Potato Mixture
Begin by cooking and pureeing your sweet potato until smooth—this usually takes about 10 minutes if you roast or boil it. Then whisk it together with the plant-based milk until you have a creamy, smooth mixture. This is the secret to those moist, melt-in-your-mouth biscuits. Setting this aside while you prepare the dry ingredients helps the flavors marry nicely.
Step 2: Mix Dry Ingredients and Cut in the Fat
In a separate bowl, sift together the salt, flour, and baking powder. This not only gets rid of lumps but also helps the biscuits rise evenly. Then cut the chilled vegan butter or coconut oil into the flour mixture using a pastry cutter or your fingertips until it looks like coarse crumbs—this is what gives your biscuits that flaky texture.
Step 3: Combine, Shape, and Bake
Next, fold the dry flour mixture into your sweet potato mixture and gently knead it until a soft dough forms—be careful not to overwork it or the biscuits will get tough. I find using a small ice cream scoop makes it easy to portion the dough onto a greased baking sheet. Press down the tops gently to help them rise evenly. Bake at 400°F for about 20 minutes until golden brown on top—your kitchen will smell amazing by this point!
Pro Tips for Making Sweet Potato Biscuits Recipe
- Use Chilled Fat: Cold vegan butter or coconut oil helps create those flaky layers you want in a biscuit—don’t skip chilling it.
- Don’t Overknead Dough: Gently knead just enough to bring it together; overworking will make biscuits dense.
- Portion Evenly: Using a scoop ensures biscuits bake evenly and look uniform—plus, it’s less messy!
- Bake on a Pre-Greased Sheet: Prevents sticking and promotes a crisp golden bottom crust.
How to Serve Sweet Potato Biscuits Recipe
Garnishes
I love to serve these warm with a pat of vegan butter and a drizzle of maple syrup or honey if you’re not strictly vegan—this combo is just heavenly and highlights the biscuit’s natural sweetness beautifully.
Side Dishes
These biscuits are fantastic alongside hearty stews, chili, or collard greens. On a busy weeknight, pairing them with a simple lentil soup makes for a satisfying and cozy meal.
Creative Ways to Present
For special occasions, I like stacking these biscuits in a bread basket lined with a festive napkin, adding fresh herbs on top for color. You can also slice them in half and make mini vegan breakfast sandwiches filled with tofu scramble and avocado—such a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I store leftover biscuits in an airtight container at room temperature, and they stay soft for about two days. If I want them to last longer, I pop them in the fridge—but I find that tends to dry them out a bit faster.
Freezing
These biscuits freeze beautifully. Just cool completely, then wrap each biscuit individually in plastic wrap before placing in a freezer bag. When you want one, just pop it in the oven or toaster oven straight from frozen for a few minutes to warm through.
Reheating
To keep them fluffy when reheating, I recommend warming in a preheated oven at 350°F for about 10 minutes wrapped loosely in foil. Microwaving works in a pinch, but can sometimes make them a bit gummy.
FAQs
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Can I use canned sweet potato for this recipe?
Absolutely! Canned mashed sweet potato works well as long as it’s plain without added spices or sugar. Be sure to drain any excess liquid so your dough doesn’t get too wet.
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What plant-based milk is best for sweet potato biscuits?
I prefer almond or oat milk because they have a mild flavor that won’t overpower the sweet potato, but soy, cashew, or rice milk will work just fine.
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Can I make these sweet potato biscuits gluten-free?
Yes! Substitute with a one-to-one gluten-free baking flour blend. Be gentle when mixing since gluten-free dough can become crumbly if overworked.
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How should I store leftover biscuits?
Keep leftovers in an airtight container at room temperature for up to 2 days, or freeze them wrapped tightly to enjoy later.
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Can I add herbs or spices to this Sweet Potato Biscuits Recipe?
Definitely! Fresh or dried herbs like rosemary, thyme, or a little cinnamon can add wonderful depth. Just add them with the dry ingredients.
Final Thoughts
I absolutely love how this Sweet Potato Biscuits Recipe brings a little extra warmth and flavor to the table without any fuss. The subtle sweetness and fluffy texture make it a standout side or snack that even picky eaters enjoy. I hope you give it a try soon—you’ll discover just how easy and rewarding making your own biscuits can be, especially when they taste this good! Consider making a batch this weekend, and you might find yourself adding these to your family’s holiday traditions too.
Print
Sweet Potato Biscuits Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 biscuits
- Category: Baking
- Method: Baking
- Cuisine: Southern American
- Diet: Vegan
Description
These moist, fluffy, and naturally sweet vegan sweet potato biscuits are a delightful Southern-style treat. Made with simple ingredients and ready in under 30 minutes, they are perfect as a comforting side for weeknight dinners or festive occasions like Thanksgiving and Christmas.
Ingredients
Wet Ingredients
- 1 cup pureed or mashed sweet potato (about 1 medium potato)
- ¼ cup plant-based milk
Dry Ingredients
- ¼ teaspoon salt
- 1 ½ cups all-purpose or whole wheat flour
- 1 tablespoon baking powder
Fat
- 4 tablespoons chilled vegan butter or coconut oil
Instructions
- Preheat Oven: Preheat the oven to 400 degrees F to ensure it is hot enough for baking the biscuits to a golden perfection.
- Mix Wet Ingredients: In a bowl, whisk together the pureed or mashed sweet potato with the plant-based milk until the mixture is smooth and well combined. Set aside to incorporate the flavors.
- Combine Dry Ingredients: In a separate medium bowl, sift together the salt, flour, and baking powder to evenly distribute the leavening agent and salt.
- Add Fat: Cut the chilled vegan butter or coconut oil into the dry flour mixture using a pastry cutter or fingers until it resembles a grainy meal with varying pebbly textures.
- Form the Dough: Fold the dry flour mixture into the sweet potato mixture, gently kneading just until a dough forms. Avoid over-kneading to keep the biscuits tender and fluffy.
- Shape Biscuits: Using an ice cream scoop or spoon, portion out dollops of dough onto a greased baking sheet. Press down the top of each biscuit slightly to create a flat surface for even baking.
- Bake: Place the baking sheet in the preheated oven and bake for 20 minutes until the biscuits are risen and lightly golden brown on top.
- Cool and Serve: Remove the biscuits from the oven and allow them to cool slightly on the baking sheet before serving warm.
Notes
- These biscuits are vegan and can easily be adapted to gluten-free by using a gluten-free flour blend.
- Use chilled vegan butter or coconut oil to achieve the best flaky texture in the biscuits.
- Do not over-knead the dough to keep the biscuits tender rather than tough.
- These sweet potato biscuits pair wonderfully with soups, stews, or as a holiday side dish.
Nutrition
- Serving Size: 1 biscuit
- Calories: 143 kcal
- Sugar: 1 g
- Sodium: 297 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
