Sweet Potato Biscuits


  • 2 c. unbleached flour with germ
  • 2 Tbsp. fructose
  • 1+1/2 Tbsp. aluminum-free baking powder
  • 1/2 tsp. sea salt
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/2 c. soy margarine
  • 2 c. mashed sweet potato
  • 7 – 8 Tbsp. soy milk


  1. In a medium bowl, stir the dry ingredients together.
  2. With a pastry blender, work the soy margarine into the dry mixture until it resembles small peas. With a hand mixer, blend the sweet potato and soy milk together until smooth.
  3. Pour sweet potato mixture into the flour mixture, mixing and kneading lightly.
  4. Turn out onto a floured counter top and pat out to about 3/4 inch thickness.
  5. Cut with biscuit cutter and place on oiled baking sheet. Bake at 425 degrees F for 12 to 15 minutes, or until golden brown.
  6. Serve with maple syrup if you like.
Browse Cook(s): Curtis and Paula Eakins

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.