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Sweet Potato Vegan Biscuits

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Soft, fluffy vegan biscuits made with sweet potato puree, thyme, and black pepper, enriched with vegan cream cheese for a savory-sweet flavor perfect for breakfast, brunch, or as a side dish.

Ingredients

1 cup canned sweet potato puree

1 container (5.3 oz) plain, unsweetened non-dairy yogurt

2 tablespoons maple syrup

2 ½ cups self-rising flour

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

Instructions

  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.

Notes

Do not twist the biscuit cutter to ensure they rise evenly.

You can make your own self-rising flour if needed.

Overmixing will make biscuits dense—handle dough gently.

Store at room temperature for 2 days or refrigerate for 5 days; freeze for up to 2 months.

Reheat in oven or microwave before serving.

Nutrition

Find it online: https://justsosavory.com/sweet-potato-vegan-biscuits/