Sweet potato biscuits | vegan
These biscuits just came straight from the oven about 30 min ago. They tasted so amazing that I couldn't wait to share the recipe with you!
Servings: 18 biscuits (7.5 cm diameter) Preparation: 30 min Baking: 25 min per batch
Ingredients:
1 sweet potato (about 500 g)
2 Tbsp vegan butter
3 Tbsp coconut oil
1/3 cup water
1 tsp baking powder
2 tsp apple cider vinegar
2 Tbsp agave nectar / maple syrup / honey
2 1/2 cup all purpose white flour*
1/2 tsp salt
1 ripe banana, cut into slices**
* You might need to adjust this amount based on the size of your sweet potato. Make sure the dough is moist and fluffy. It might be quite sticky and hard to handle, so just sprinkle some flour on the table surface and it should be a bit easier to work with it. If you add too much flour, the biscuits will just turn out dry and hard.
** Make sure you really use a ripe banana. It gives sweetness. The spottier the banana, the better. And don't skip this ingredient! It makes a huge difference in taste!
Instructions:
Peel and cube the sweet potato. Add it to a pot with water, bring it to boil and cook for about 15 min. Remove from heat, drain and blend until smooth.
Add the butter, coconut oil, water, baking powder, vinegar, sweetener of your choice and salt. Mix everything well.
Start adding flour 1/2 cup at a time. Adjust the amount based on your potato size.
Preheat the oven to +200 C.
Spread the dough on a flat floured surface. Tap it flat with your hand. It should be about half a finger thick. With a glass, cookie cutter or any other tool cut out round biscuits. Place them on a baking tray lined with baking paper. Place a slice of a banana in the middle and gently press it with your finger.
Bake for 25 min.
