Thai Sweet Potato Biscuits
Prep time: 
Cook time: 
Total time: 
Serves: 10
A nuttier, spicier version of our famous Sweet Potato Biscuits
  • 1 medium sweet potato
  • 1¾ cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup Earth Balance or coconut oil
  • 4 tablespoons roasted peanuts
  • 1 tablespoon honey
  • Crushed red pepper
  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, honey and peanuts 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. Dough will be sticky.)
  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. Sprinkle with crushed red pepper if desired.
  8. Bake for 10-12 minutes or until just barely golden brown.
Nutrition Information
Serving size: 1 biscuit Calories: 152 Fat: 7 Saturated fat: 5 Carbohydrates: 20 Fiber: 3 Protein: 4
Recipe by Plant Eaters' Manifesto at