Vegan Sweet Potato Biscuits (Fluffy, Oil-free)

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5 from 4 reviews

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!




  1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. Whisk together the flour, baking powder, salt, and pumpkin pie spice in a large bowl.
  3. 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.
  4. 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.
  5. Flour your hands, add more flour to the surface if needed, and shape the dough into a rectangle that is about 1 inch thick.
  6. 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.
  7. Place the biscuits in the oven for 10 to 12 minutes or until they rise and are just barely golden.
  8. Enjoy immediately or let them cool to room temperature. 



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 1/4 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.