If you've got sweet potatoes on hand, these sweet potato biscuits are perfect to whip up! They’re great for a hearty breakfast or as an accompaniment to any dinner. The preparation method for these is exactly like making biscuits, so if you’re skilled at biscuit making, these will be a breeze.

Sweet Potato Scones [Vegan]

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Serves

8

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Ingredients

For the Dry Ingredients:

  • 1 cup whole spelt flour and about 1/4 cup extra for working the dough
  • 1 cup potato starch or tapioca or sorghum flour
  • 2 tablespoons date sugar or other minimally processed sweetener
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • handful of dried cranberries or raisins (optional)

For the Wet Ingredients:

  • 1/4 cup non-dairy milk
  • 1/2 cup mashed sweet potato
  • 1 tablespoon cashew or almond butter
  • 1 tablespoon ground chia or ground flax seeds
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 teaspoons apple cider vinegar
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Preparation

  1. Preheat oven to 400° F.
  2. Line a baking sheet with parchment paper.
  3. Combine all dry ingredients in a large bowl and stir to combine.
  4. Mix all wet ingredients in a separate bowl. Use a whisk to combine.
  5. Add wet ingredients to dry and stir to combine. Be gentle and don’t overmix. Use your hands if you want to. That’s how I mixed it. You will have a pretty sticky dough (kind of like biscuit dough).
  6. Turn the dough out onto a floured table or board and knead a few times, adding more flour if it’s too sticky. Pat the dough down until it’s about 3/4” tall.
  7. Cut the dough with a 3″ round biscuit cutter and place the rounds onto the baking tray, gathering up the scraps as you go and reshaping them to cut more (see notes).
  8. Bake for 15 minutes.
  9. Cool and serve!
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