Sweet Potato Vegan Biscuits

Why You’ll Love This Recipe

• Moist, tender texture with a hint of sweetness.
• 100% vegan and dairy-free.
• Easy to make with simple, wholesome ingredients.
• Great for make-ahead baking.
• Delicious on their own or with vegan butter, jam, or savory spreads.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup canned sweet potato puree
1 container (5.3 oz) plain, unsweetened non-dairy yogurt
2 tablespoon maple syrup
2 ½ cups self-rising flour (see note)
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon dried thyme
⅛–¼ teaspoon ground black pepper
⅓ cup coconut oil, chilled
⅓ cup vegan plain cream cheese

Directions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together sweet potato puree, yogurt, and maple syrup until smooth.
3. In another bowl, mix self-rising flour, baking powder, salt, thyme, and black pepper.
4. Cut in the chilled coconut oil using a pastry cutter or fork until the mixture resembles coarse crumbs.
5. Add the vegan cream cheese and gently work it into the flour mixture, leaving small chunks for flakiness.
6. Pour the sweet potato mixture into the dry ingredients and stir until just combined. Do not overmix.
7. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
8. Cut out biscuits with a round cutter, placing them close together on the baking sheet.
9. Bake for 12–15 minutes, or until golden on top.
10. Serve warm.

Servings and timing

Serves: 10–12 biscuits
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• Add fresh chopped rosemary or sage for an herby twist.
• Swap maple syrup for agave or omit for a less sweet biscuit.
• Sprinkle with coarse salt before baking for extra flavor.
• Mix in shredded vegan cheddar for cheesy biscuits.
• Use pumpkin puree instead of sweet potato for a seasonal change.

Storage/Reheating

Store cooled biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a 350°F (175°C) oven for 5–7 minutes or in the microwave for 15–20 seconds. Biscuits can also be frozen for up to 2 months; thaw and reheat before serving.

FAQs

Can I use fresh sweet potato instead of canned?

Yes, just steam or roast sweet potatoes until tender and mash until smooth.

What if I don’t have self-rising flour?

You can make your own by mixing 2 ½ cups all-purpose flour with 3 ¾ teaspoons baking powder and ¾ teaspoon salt.

Can I make these gluten-free?

Yes, use a gluten-free self-rising flour blend.

Can I use a different oil instead of coconut oil?

Vegan butter works well, though the texture may be slightly different.

How do I get taller biscuits?

Don’t twist the cutter when cutting the dough; this helps them rise evenly.

Can I make the dough ahead of time?

Yes, prepare the dough, cut the biscuits, and refrigerate covered for up to 24 hours before baking.

Why are my biscuits tough?

Overmixing the dough can make biscuits dense. Mix until just combined.

Can I freeze the unbaked biscuits?

Yes, freeze on a baking sheet until solid, then store in a freezer bag. Bake from frozen, adding 2–3 minutes to the cooking time.

Can I add sweet mix-ins?

Yes, dried cranberries or chopped pecans work well for a sweeter biscuit.

Are these biscuits best served warm?

Yes, they’re at their fluffiest and most flavorful right out of the oven.

Conclusion

Sweet Potato Vegan Biscuits are an easy, flavorful way to elevate any meal. Soft on the inside with a light, golden crust, they balance sweet and savory elements beautifully, making them a versatile addition to your recipe collection.

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