These fluffy homemade Vegan Sweet Potato Biscuits are quick and easy to make using 100% spelt flour and bake up perfectly tall, flaky and tender. Allergen Information: Free of dairy, egg, corn, soy, yeast, nut.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 12 minutes
  • Total time: 32 minutes
  • Yield: 7 -8 biscuits
  • Category: Side
  • Cuisine: American

Ingredients

Wet:

  • 1/4 cup almond milk (use coconut milk or other non dairy milk to make nut-free)
  • 1 tsp apple cider vinegar
  • 1/2 tsp lemon juice
  • 1/2 cup chilled sweet potato puree (I used canned. chilled for an hour)
  • 1 Tablespoon organic canola oil (or coconut oil or softened vegan butter)
  • 1 Tbsp flax meal (optional)
  • 1/3 - 1/2 tsp salt
  • a generous dash of cinnamon (or other spice of choice)
  • 2 tsp sugar

Dry:

  • 1.5 cups Spelt flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda

Method

  1. Preheat the oven to 400 degrees F. In a bowl mix almond milk, vinegar, lemon juice and let sit to curdle for 2 minutes. Add chilled sweet potato puree, salt, sugar, cinnamon, oil/butter and flax meal to the almond milk, Mix well.
  2. In another bowl, mix the flours and baking powder and soda. Add 1 cup of the flour mixture into the sweet potato mixture and mix till just about combined. Depending on the sweet potato puree/mash whether canned or baked or microwaved, you might need less or more flour. Add more flour if needed to make a soft stick-ish dough. Mix only until just combined, do not over-mix or knead. Aim at a total of 5-6 mixes or folds.
  3. Pat down the soft dough onto parchment to about a 1/2-3/4 inch thick. Use a little flour if needed if the dough is sticky. Cut the biscuits using a cookie cutter or biscuit cutter.
  4. Place on parchment, brush canola/coconut/melted vegan butter on top and bake for 10-12 minutes.
  5. Let cool for 2 minutes or so as the biscuits will still be cooking on the inside. Serve warm with a dollop of vegan butter or jam or gravy.
  6. Cool completely and refrigerate in an airtight container until ready to use. Warm them up in the oven before serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.