In our house, we thank God for our daily sweet potatoes. They have become such a staple, not only because of their awesome nutritional value, but because they’re just plain scrumptious and versatile. I was thrilled when I came across a Sweet Potato Biscuit recipe by Martha Stewart. I have no doubt that the great Martha’s recipe is delicious, but I immediately set to work modifying it. I am allergic to milk, so we couldn’t use cow’s milk and butter. We’ve also cut out refined flours and sugars at our house, so I knew I would want to substitute the flour and sugar it called for. The recipe below is the first batch I tried with all the changes. They turned out perfectly—I think the moistness of the sweet potatoes makes them pretty fool-proof, so feel free to experiment! They are now vegan, amazing, and a weekly occurrence. To elevate them even more, serve them with honey or apple butter!
Sweet Potato Biscuits
1 pound sweet potatoes
2½ cups white whole wheat
4 teaspoons baking powder
1 teaspoon salt
¼ teaspoon cayenne pepper
8 tablespoons (1 stick) unsalted butter, chilled [To make this vegan, I use soy free earth balance spread.]
2 tablespoons honey
¼ cup milk [I use coconut milk.]
- Heat oven to 400. Peel sweet potatoes, roughly chop , and steam in rice cooker. You could also prick with a fork, bake until done, and scoop out the flesh. You should have about 11/4 cups of puree.
- In a mixing bowl, combine the dry ingredients. Cut in butter until mixture resembles coarse meal.
- In another bowl, whisk together milk, honey, and sweet-potato puree. Add to dry ingredients, and mix until well combined.
- Place dough on lightly floured board, knead once or twice, and pat out to ½ inch thick. Cut out biscuits with a floured 2-inch-round cutter (I have a specific drinking glass that works well for this). Bake on parchment-lined baking sheet for about 20+ minutes, or until golden brown.
- Eat half of them immediately. Quickly! Before anyone else comes in the room.
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