Sweet Potato Biscuits {a.k.a. "Crack Biscuits"}
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 10 biscuits
These Sweet Potato Biscuits are tender, doughy, and slightly sweet. Eat them hot out of the oven dunked in a bowl of chili. Inspired by Nava Atlas' Sweet Potato Biscuits in Vegan Holiday Kitchen.
  • 1 medium sweet potato
  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup Earth Balance or coconut oil
  • 3 tablespoons maple syrup
  1. Prick sweet potato several times with a fork, place in a microwave-safe bowl with a splash of water, cover with a paper towel, and microwave until it is soft and cooked to the center. Set aside to cool.
  2. Preheat oven to 350F and line a baking sheet with parchment paper.
  3. In a food processor, combine flour, baking powder, salt, and cold butter/oil. Pulse until the butter/oil is incorporated.
  4. Peel the cooled sweet potato and cut into chunks.
  5. Add sweet potato chunks and maple syrup to the food processor and pulse until a dough forms. (You may need to dump the dough into a bowl and finish combining by hand).
  6. Divide the dough into 10 pieces. Roll each piece into a ball and place on the prepared baking sheet.
  7. Gently flatten each ball with the palm of your hand.
  8. Bake for 10-12 minutes or until just barely golden brown.
Nutrition Information
Serving size: 1 biscuit Calories: 148 Fat: 5 Saturated fat: 1.5 Carbohydrates: 24 Fiber: 3 Protein: 3
Recipe by Plant Eaters' Manifesto at http://www.planteatersmanifesto.com/sweet-potato-biscuits/