Admit it, sometimes all you want to do is go to town on something buttery and decadent. Extra points if it’s flaky, slightly sweet, and hot from the oven. Workouts be damned. Green smoothies, take a backseat. It’s time for Southern inspired sweet potato biscuits.

Just in time for Thanksgiving.

These biscuits, you guys, they’re too good. Flaky, savory, just a bit sweet from a smidge of organic sugar, golden hued from the sweet potatoes, and did I mention how divine they smell when they’re baking? I’d bottle the stuff if I knew how.

I’ve served these alongside spicy beans and apple cider dressed green beans for dinner, then slathered in homemade mixed berry compote the next morning. Moral of the story? They’re extremely versatile and probably need a spot on your Thanksgiving table. They’re also beyond easy to make, with only five ingredients – flour, sweet potato, sugar, coconut oil, and almond milk (salt and baking powder too, but whatevs) – they come together in a flash and are hot and ready for the nearest bread basket in less than 25.

Sit back and watch people oohhh and ahhh and beg for the recipe. And totally win Thanksgiving.

Sweet Potato Biscuits

 

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Makes about 10 biscuits.*

Author: The Mostly Vegan

Ingredients

• 2 cups unbleached all purpose flour
• 1 medium sweet potato (or ½ cup canned sweet potato puree)
• ½ cup unrefined coconut oil (solid & chilled)**
• ½ cup + 2 tablespoons unsweetened plain almond milk
• 2 tablespoons organic sugar
• 3 teaspoons baking powder
• ½ teaspoon sea salt
• 2 tablespoons melted coconut oil

Instructions

1. Using a knife, pierce the sweet potato along the top and microwave on high for 5 minutes. Remove from microwave, allow to cool slightly and remove skin. Measure out roughly ½ cup of sweet potato mash and blend in a food processor with almond milk until smooth. (If using canned sweet potato puree, you can just whisk the two together until smooth.)
2. Preheat oven to 400 F. Combine flour, sugar, baking powder, and salt in a large bowl and whisk together. Add solid coconut oil to bowl and using a pastry cutter, cut the coconut oil into the dry ingredients until the mixture begins to form fine crumbs (it will look like wet sand).
3. Add the sweet potato and almond milk mixture to the dry ingredients. Stir until the mixture forms a soft dough and no longer sticks to the sides of the bowl. (Add additional almond milk, one tablespoon at a time, if dough is too dry and not coming together..) Turn the dough out onto a flour dusted cutting board and shape into a circle, about 8 inches wide and ½ - ¾ of an inch thick. Using a biscuit cutter (I used a 3 inch round metal mason jar band), cut out the biscuits and place on a parchment lined cookie sheet. Brush tops with melted coconut oil.
4. Bake for 20 -25 minutes until golden and edges begin to brown. Remove from oven and serve warm.

Notes

*Amount of biscuits will vary, depending on how thick you roll out your dough and the size of your biscuit cutter.
**If your coconut oil is liquid, line a small bowl with plastic wrap and pour in coconut oil. Place in the freezer for 20 minutes or until completely solid. When ready to use, lift out the plastic wrap and drop the hardened coconut oil into your flour bowl.

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