Simple Vegan Sweet Potato Biscuits |

Simple Sweet Potato Biscuits

Simple Vegan Sweet Potato Biscuits |

Biscuits were not really on my radar pre-food blogging. If I ate them growing up, it was most definitely at friends’ houses and almost certainly a biscuit from one of those weird pop-open tubes in the refrigerated section. Sort of related: I just had flashbacks of my best friend’s brother eating cookie dough straight out of a similar tube. As in, eating it like a candy bar. And this was a regular occurrence! My teeth hurt just thinking about it.

But when you add sweet potato to biscuits, you have my attention.

These vegan biscuits could not be any more simple or easy, and one bite in, you’ll be so happy you took the small amount of time to make them and NOT pop the pre-made stuff out of a cardboard tube.

Simple Vegan Sweet Potato Biscuits |

Light and fluffy, ever so subtly sweet, and adorably orange ← I have a thing for orange. And hot pink, but that might be weird for biscuits? Actually, maybe not…

Simple Vegan Sweet Potato Biscuits |

This recipe requires only 8 ingredients, 1 bowl and less than 30 minutes from start to finish. As I was kneading the dough, I was reminded of how good it feels to cover your hands in flour and turn simple ingredients into something special. It’s just enough kneading to get that stress-relieving, borderline therapeutic fix, and since the dough is super forgiving, it’s hard to mess up these pillowy biscuits.

If you’re new to baking or looking for a fun and quick recipe that’s suitable even on a busy weeknight, these vegan sweet potato biscuits are for you! Smother them in vegan butter, jam, or my 5-minute homemade gravy.

Simple Vegan Sweet Potato Biscuits |


Simple Sweet Potato Biscuits

Simple Vegan Sweet Potato Biscuits |

Simple Sweet Potato Biscuits


Serves: 6-8 biscuits

Prep Time: 15 mins

Cook Time: 12 mins

Total Time: 27 mins

Light and fluffy and ever so subtly sweet, these simple vegan sweet potato biscuits require just 8 ingredients, 1 bowl, and less than 30 minutes from start to finish.

Simple Vegan Sweet Potato Biscuits |

Simple Sweet Potato Biscuits



  • 1/3 cup non-dairy milk (I used cashew)
  • 1 teaspoon apple cider vinegar
  • 2 cups spelt flour (or flour of choice), plus more for kneading the dough
  • 1 tablespoon baking powder
  • 1 teaspoon fine grain sea salt
  • 2 tablespoons coconut sugar
  • 3/4 cup sweet potato purée
  • 2 tablespoons melted virgin coconut oil + extra for brushing the biscuits

Cuisine: Vegan Servings: 6-8 biscuits

Prep Time: 15 mins Cook Time: 12 mins Total Time: 27 mins

Light and fluffy and ever so subtly sweet, these simple vegan sweet potato biscuits require just 8 ingredients, 1 bowl, and less than 30 minutes from start to finish.


  • Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set it aside.
  • In a small bowl, whisk together the non-dairy milk and apple cider vinegar to make vegan buttermilk. Allow it to sit and curdle for 3-5 minutes.
  • In a large mixing bowl, sift together the flour, baking powder, and salt. Mix in the coconut sugar. In a separate bowl, stir together the sweet potato purée and coconut oil. Stir in the non-dairy milk and vinegar mixture.
  • Make a well in the center of the mixing bowl with the flour and add in the sweet potato mixture. Mix until a dough starts to form. Line your counter with a piece of parchment paper dusted with flour, transfer the dough to your counter, and knead it a handful of times, being careful not to over-mix the dough so it doesn't become tough. If the dough is too sticky, sprinkle with a little more flour.
  • Using your hands, form the dough into a 1-inch thick round. Cut the biscuits using a biscuit cutter or the end of a glass and place each on your baking sheet. Brush the tops of the dough with melted coconut oil and bake for 12-15 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean. Allow the biscuits to cool for 5 minutes, then serve warm with a pat of vegan butter, homemade gravy, or jam.

Notes [1]

Pumpkin purée is also excellent in place of sweet potato!

Copyright © 2022 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Caitlin says

    these look AMAZING. so much better than the pillsbury i grew up eating. the jam and butter in there is just…omg.

    1. Amanda says

      Thank you!! Aaron was like, “Are you sure you want to put that much butter on the biscuits?” Um, yes.

  2. Your biscuits are so high and lovely! I’ve been trying out different biscuits for a while now and haven’t found the right one, so I can’t wait to try these!

    1. Amanda says

      I hope these are the one!

  3. Your sweet potato biscuits look SO good.. it’s hard to believe that they are vegan too! Craving one now.. with a lot of melted butter and honey!

  4. Love the wholesome ingredients in this post – and they look SO moist and fluffy! You nailed it! Bookmarking for later, love love love.

    1. Amanda says

      You are just the sweetest. <3 I was super happy with how fluffy they turned borderline toppling over fluffy.

  5. Kait says

    1) I was totally the kid that would eat the pillsbury biscuit dough out of the container. I still struggle to control myself around dough of all kinds. I love my pancakes slightly undercooked, most of the time I’d rather eat the dough than bake the cookies, AND don’t leave me unattended around a ball of pizza dough…promise, its a bad idea.


    3) For once I am not coming to you half asleep. Its kind of weird. 😉

  6. Jennifer says

    I love hot pink and orange too! Maybe try using roasted beet puree for beet biscuits?

    1. Amanda says

      I was thinking beets too! Now I’m really curious to try it.

  7. Alexandria says

    Loved these as well as my family 🙂 thanks a bunch!

    1. Amanda says

      That’s so awesome, Alexandria! Thanks for letting us know you loved them!

  8. Shalom says

    Omg , those are so lovely , the moment i saw them in pictures , i felt like wow.

  9. Britt says

    So I don’t usually leave comments, but just had to this time! I just made these, and they turned out wonderful. My husband had made ravioli for dinner with a sweet potato, goat cheese & spinach filling. There was quite a bit filling left over, so I used that for the sweet potato purée in this recipe. WOW they turned out incredible! Yes, no longer vegan…but I’ll certainly be bookmarking this recipe!

    1. Amanda says

      That’s awesome, Britt! And how sweet that your husband makes ravioli!

  10. AJ says

    I tried these biscuits. My fault for using white whole wheat flour. Even being a little dense the way I made it they were very good. Almost crave-able. And I am going to make them again – with a lighter flour – for a good friend and maybe Thanksgiving. Anticipating the fluffiness with the deliciousness! ^_^

    1. So glad you enjoyed the sweet potato biscuits, AJ! I agree that they’re pretty crave-able. 🙂

  11. Oz says

    These look amazing! There was a little breakfast place that had the best sweet potato biscuits and I haven’t had something similar since being vegan. I am definitely making them, one question, do you think I can substitute aquafaba for coconut oil? Thank you!

    1. Amanda says

      Hmm, that’s an interesting question. I’m not sure replacing the coconut oil with aquafaba will work because coconut oil is a fat, and aquafaba, well, is obviously not. 😉 You’re welcome to give it a try and report back!

      1. Oz says

        Thanks for your reply! I already made them, I was so excited =)) I used 1/2 tbsp coconut oil and 2 tbsp of aquafaba because the mixture was a bit dry. I also knead it more than I intended to because of that, but they rose and tasted really good! I saw another recipe using apple sauce instead of oil, so I will try that with this recipe next time. Thank you!

  12. Brooke says

    I cannot for the life of me get mine to rise like yours. Any tips? Thanks
    *swapped for regular potato puree that i had from a soup i made

    1. Amanda says

      Sorry to hear you’re having trouble getting a good rise, Brooke! I would start by checking your baking powder. Maybe it’s expired or not good anymore?


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