I’m not Vegan, but when I saw the recipe for these Whole Wheat Vegan Sweet Potato Biscuits I was intrigued and wanted to try them. Plus my son is sensitive to eggs so I thought they’d be perfect for him. Unfortunately, he didn’t go for ’em. Wouldn’t even take a bite.
If I could’ve shoved just one little piece in his picky little mouth I know he would’ve wanted more. See, they don’t taste much like biscuits, but more like thick, dense and gewy sweet rolls. At least that’s how mine turned out. And my little guy is a sucker for anything sweet–just like his mama.
These really could be classified as a dessert (I know, they don’t look too pretty).
But they are really good and even more dessert-y when lathered with soft cinnamon butter.
Or actually, soaked with cinnamon butter. I love it when butter meets a warm roll and soaks in like this.
I think you’ll be surprised to see how simple these biscuits, or rolls, are to throw together.
Sweet Potato Biscuits
1 cup whole wheat pastry flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp raw sugar ( I used Agave Nectar)
a dash of cinnamon (optional)
1 whole banana, cold
1 whole sweet potato, mashed
Cook and skin your sweet potato, then mash it with a fork or potato masher and set aside (I like it a little lumpy). Grease a cookie sheet or line with parchment paper and set aside. Preheat oven to 425F.
Combine flour, baking powder, baking soda, sugar and optional cinnamon together in your food processor and pulse a few times to ensure even distribution of ingredients. Add banana, about 6″ worth, and allow the motor to run until a dough forms, about 45 seconds.
**I just mixed the dry ingredients in a bowl then tossed them in my kitchen-aid and beat in the banana (mashed).
Transfer dough to a bowl and, using clean hands, mix with about 3/4 cup (start with 1/2 cup) of the cooked sweet potato. The dough should be wet and dough-like — wetter than most pizza dough but dryer than cake batter. It should be similar to the batter for Bisquick drop biscuits, if you’ve ever made those.
Drop large spoonfuls onto the prepared cookie sheet and bake 5-10 minutes, until a toothpick inserted comes out clean and the edges and bottom are turning golden brown.
For the Cinnamon Butter:
Mix 3-4 tablespoons soft butter with a 1/4-1/2 tsp cinnamon.
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