Vegan sweet potato biscuits are a delicious sweet and savory treat! Soft, fluffy, and tender, this is Southern comfort food at its finest. Fast, easy, and oil-free!
Here in the South we love homemade biscuits and sweet potatoes. As a matter of fact, I live less than 90 minutes away from Vardaman, MS – the sweet potato capital of the world.
So, it only makes sense to take my vegan buttermilk biscuits and make sweet potato biscuits, right? Yes, I think so. Good, we’re on the same page.
These sweet potato biscuits have quickly become a favorite for our family and friends. And, they are just as much at home on the dinner table as they are on your breakfast or brunch menu.
A delicious flavor combination of both sweet and savory, easily pair these amazing biscuits with my chocolate gravy or vegan sausage gravy. And, whip up a side of my tofu bacon or delicious scramble. These biscuits also make the perfect addition to a hearty bowl of chili or soup.
Regardless of how you choose to serve these sweet potato biscuits, you won’t be disappointed…I assure you!
Jump to:
- Why you need to make sweet potato biscuits
- How To Make Vegan Sweet Potato Biscuits
- Substitutions
- Sweet Potato Biscuit Variations
- Equipment
- How To Store Sweet Potato Biscuits
- How do I reheat sweet potato biscuits?
- Top tip
- FAQ
- Hungry for more recipes like this?
- Vegan Sweet Potato Biscuits (Fluffy, Oil-free)
- 💬 Community
Why you need to make sweet potato biscuits
A few simple and wholesome ingredients are all you need to make these delicious biscuits.
Dry ingredients
- whole wheat pastry flour
- baking powder
- pumpkin pie spice
- pinch of salt
Wet Ingredients
- large sweet potato (the easiest way to cook a sweet potato)
- non-dairy milk
- pure maple syrup
See the recipe card down below for exact quantities and detailed instructions.
How To Make Vegan Sweet Potato Biscuits
These vegan sweet potato biscuits are the best biscuits EVER! They’re fluffy, golden, and dairy-free, and use no oil or vegan butter. Let’s do this!
Combine all of the dry ingredients into a large mixing bowl and whisk together.
To a small bowl add the sweet potato puree, non-dairy milk, and maple syrup and mix everything together.
Pour the wet mixture into the dry and mix just until the dough comes together. Turn out the dough onto a floured surface, press it together with the heel of your hands, and shape it into a rectangle about 1 inch thick.
Cut the dough using a 2-inch biscuit cutter. Place the biscuits about 1 inch apart on a lined baking tray. Bake the sweet potato biscuits for 12 to 15 minutes in a 400˚F oven until they are puffed and just barely golden.
Optional: Brush the tops of the biscuits with full-fat coconut milk to replace butter. It will add moisture, a nice browning, and a nice depth of flavor that compliments the sweet potato perfectly.
Substitutions
Here are a few substitutions just in case you are wondering.
- Puree: use chilled pumpkin puree or sweet potato puree in lieu of cooking the sweet potato
- Spices: if you don’t have pumpkin pie spice use one teaspoon ground cinnamon and 1 teaspoon ground nutmeg.
- Gluten-free: need this recipe to be gluten-free? Use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
- Low-sodium: if you are trying to cut back on sodium use low-sodium baking powder.
- Dairy-free milk: use any non-dairy milk of your choice.
Here’s a great gluten-free sweet potato biscuit recipe from Danielle at Delightful Mom Food. It does contain oil but you can easily eliminate it without affecting the recipe or flavor.
Sweet Potato Biscuit Variations
Play around with the flavors and make this recipe fit your taste and preference. Here are a few ideas:
- Savory: if you prefer savory biscuits get rid of the pumpkin spice and maple syrup and add some garlic, rosemary, and thyme.
- Sweeter: brush the tops with maple syrup instead of coconut milk for a little sweeter flavor. If you really want to go crazy sprinkle a little brown sugar on top as well.
- Vegan Buttermilk: if you are not using high-fat non-dairy milk like cashew milk or coconut milk, add ½ teaspoon of apple cider vinegar to your dairy-free milk of choice and stir. It will help to give the biscuits a little lift.
Equipment
Equipment can have a big impact on how a recipe turns out. Here’s what I personally use to make this recipe:
I do not like stoneware for many different reasons. But, if you are using a baking stone, place it in the oven and allow it to heat as the oven heats. It will help the sweet potato biscuits to cook more evenly.
How To Store Sweet Potato Biscuits
Sweet potato biscuits can be refrigerated or frozen which is great if you like to meal prep.
- Refrigerator: Place any leftover biscuits in a plastic bag or airtight container and store them in the fridge for up to 5 days.
- Freezer: Sweet potato biscuits freeze remarkably well. They can be frozen for up to 3 months in a freezer-safe container or freezer bag.
How do I reheat sweet potato biscuits?
- Toaster oven: Preheat to 350˚F and reheat for 5 minutes.
- Microwave: Wrap the sweet potato biscuits in a damp paper towel, set them on a microwave-safe plate, and microwave for 20 seconds. If it’s not warm enough, microwave in 10-second increments until it’s hot enough for you.
- Regular oven: Preheat your oven to 350°F, place the biscuits on a baking tray, and warm for 5 minutes.
Top tip
- Do not over-mix or over-cook! Once the sweet potato biscuits are just golden, they should be ready.
FAQ
Chilled ingredients help to minimize gluten development so you get fluffier sweet potato biscuits.
Be sure to not over-mix the biscuit dough and use non-dairy milk with higher fat content. Cashew milk, soy milk, and full-fat coconut milk seem to work best with the recipe.
This can be caused by a number of things but there are a few things you can do to prevent this from happening: don’t open the oven door too soon; make sure your baking soda is not too old; use whole wheat pastry flour or organic unbleached flour; and, make sure not mash the dough too thin before baking.
Hungry for more recipes like this?
Try these:
Vegan Sweet Potato Biscuits (Fluffy, Oil-free)
Vegan sweet potato biscuits are a delicious sweet and savory treat! Soft, fluffy, and tender, this is Southern comfort food at its finest. Fast, easy, and oil-free!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 9–10 biscuits 1x
- Category: Vegan Breakfast Recipes
- Method: Bake
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 2 cups organic unbleached all-purpose flour or whole wheat pastry flour
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 2 teaspoons of pumpkin pie spice
- 2 tablespoons pure maple syrup
- 1 cup mashed sweet potato, chilled (from about 1 large sweet potato)
- ¼ cup chilled cashew milk
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, salt, and pumpkin pie spice in a large bowl.
- In a small bowl, mix together the sweet potato puree, cashew milk, and maple syrup. Pour the wet mixture into the dry ingredients and mix until the dough just comes together.
- Scrape the dough onto a lightly floured surface and use the heel of your hands to lightly press the dough together. If the dough seems a little dry and falls apart, add a little cashew milk one tablespoon at a time. Usually, about 2-3 tablespoons should do it.
- Flour your hands, add more flour to the surface if needed, and shape the dough into a rectangle that is about 1 inch thick.
- Use a 2-inch biscuit cutter to cut the dough and place the biscuit rounds 1 inch apart on the baking sheet. Brush the tops with full-fat coconut milk.
- Place the biscuits in the oven for 10 to 12 minutes or until they rise and are just barely golden.
- Enjoy immediately or let them cool to room temperature.
Notes
Pumpkin: use pumpkin puree if you’re all out of sweet potatoes.
Spices: if you don’t have pumpkin pie spice use one teaspoon ground cinnamon and ¼ teaspoon of nutmeg.
Gluten-free: need this recipe to be gluten-free? Use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
Dairy-free milk: use any non-dairy milk of your choice.
Do not over-mix or over-cook! Once the sweet potato biscuits are just golden, they should be ready.
Refrigerator: Place any leftover biscuits in a plastic bag or airtight container and store them in the fridge for up to 5 days.
Freezer: Sweet potato biscuits freeze remarkably well. They can be frozen for up to 3 months in a freezer-safe container or freezer bag.
Nutrition
- Serving Size: 1 sweet potato biscuit
- Calories: 131
- Sugar: 3.4 g
- Sodium: 165.2 mg
- Fat: 0.6 g
- Carbohydrates: 27.8 g
- Fiber: 1.3 g
- Protein: 3.2 g
- Cholesterol: 0 mg
So quick to come together. I used pumpkin so I added 2 T. Date sugar.
I brushed with almond milk with a little maple syrup whisked together. Will be having on Thanksgiving straight from the oven.
Easy to make and taste great! This is a keeper for me! Sorry I can’t seem to post a picture.. they were tall and fluffy!! Just perfect!
Thank you, Tara!
Nice recipe and SO simple to put together. I was out of maple syrup so used date paste as a sweetener. I also used soy milk. They turned out great! They held together well and they had some substance to them. I served them along with a spicy chili. Thanks for another winner recipe Shane!
Hey Shane- love all your ed pies. This mentions Apple cider vinegar but there is no mention of quantity. Thx!!
Tama
Hi, Tama, thank you! That was an error. I moved it to the “variation” part of the post. Sorry for the confusion.
Vegan sweet potato biscuits are a delicious sweet and savory treat! Soft, fluffy, and tender, this is Southern comfort food at its finest. Fast, easy, and oil-free!