These fluffy vegan and gluten-free sweet potato biscuits hold a soft texture, are simple to make, and no waiting for any breads to rise!
These sweet potato biscuits are fantastic even if you are not on a gluten-free or vegan diet! But don't just take my word for it, try them and their delicious Fall flavors! They are a perfect side for turkey sweet potato chili or a bowl of sweet potato stew.
Quick Look
- 🕒 Prep Time: 15 minutes, plus cooking the sweet potato (can be done in advance)
- 🌡️ Cook Time: 12 to 15 minutes at 400 degrees F
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 6 biscuits
- ⚡ Calories: 156kcal per biscuit, per the recipe card
- 🥣 Ingredients: cooked sweet potato, gluten-free flour, baking powder, baking soda, cinnamon, pink Himalayan salt, unsweetened apple sauce, avocado oil, maple syrup and apple cider vinegar
- 🌶️ Flavor Profile: Soft and slightly sweet with a cinnamon spice aroma
- ✋ Difficulty: Mix, pat, cut, bake
Quick Answer
Preheat the oven to 400 degrees F. Cook 1 medium sweet potato until soft and scoop out ½ cup of the inside. In a medium bowl combine 1 cup gluten-free flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon cinnamon and ½ teaspoon pink Himalayan salt, then add the sweet potato, ½ cup unsweetened apple sauce, 2 ½ tablespoons avocado oil, 2 tablespoons maple syrup and 1 teaspoon apple cider vinegar and mix into a sticky dough. Pat it ½ inch thick on floured parchment, cut 2 to 2 ½-inch rounds, place them on a lined baking sheet, baste the tops with water and bake 12 to 15 minutes until golden. Cool 10 minutes. It makes 6.
Jump to:
- Quick Look
- Quick Answer
- What Makes These Sweet Potato Biscuits Fluffy
- Why You'll Love These Sweet Potato Biscuits
- Key Ingredients
- Why This Sweet Potato Recipe Works
- How to Make Sweet Potato Biscuits
- Expert Tips
- More Sweet Potato Recipes to Love
- Sweet Potato Biscuits FAQs
- More Sweet Potato Recipes
- Sweet Potato Biscuits (Vegan + Gluten-Free)
These gluten-free biscuits are slightly sweet with a cinnamon spice aroma, and apple sauce is used in place of eggs.
What Makes These Sweet Potato Biscuits Fluffy
Click to see why it works
- Apple cider vinegar. The secret is adding apple cider vinegar, which helps fluff these babies up with the baking soda.
- No yeast, no rising. Baking powder and baking soda do all the lifting, so there is no waiting for the dough to rise.
- Apple sauce replaces eggs and keeps them vegan and moist.
- Sweet potato for a soft crumb and that brilliant golden orange color.
- Water on top. Basting the tops with water blends in the extra flour so they bake up smooth.
Why You'll Love These Sweet Potato Biscuits
- Vegan and gluten-free, with apple sauce in place of eggs.
- No waiting for any breads to rise.
- Soft and fluffy with a cinnamon spice aroma.
- Make-ahead friendly. Cook the sweet potato up to 2 days in advance.
- Great for the holidays next to your gluten-free stuffing.
Key Ingredients
- Sweet potato - a freshly cooked medium-size sweet potato, just the inside, without the skin.
- Gluten-free flour - plus more for rolling out the dough. Regular flour works if gluten is not an issue. See my guide to gluten-free flour.
- Baking powder and baking soda - for lift.
- Cinnamon and pink Himalayan salt.
- Unsweetened apple sauce - used in place of eggs.
- Avocado oil or extra virgin olive oil.
- Maple syrup - just a tiny bit.
- Apple cider vinegar - the secret that helps fluff these babies up!
See recipe card for quantities.
Why This Sweet Potato Recipe Works
Sweet potatoes are packed with vitamin A, fiber and potassium, making these vegan sweet potato biscuits a tasty and nourishing alternative to spice up a regular biscuit recipe.
The sweet potatoes are cooked with skins removed and can be either blended in a food processor for a smoother texture with the other liquid ingredients or mashed and mixed into the biscuit batter with gluten-free flour.
Love sweet potatoes? Try them in sweet potato toast, Mexican stuffed sweet potatoes or a sweet potato pie smoothie.
How to Make Sweet Potato Biscuits
1Cook the sweet potato. Preheat the oven to 400 degrees F. To microwave, rinse and poke a hole in the sweet potato and microwave for about 5 minutes or until cooked through and soft. To bake, wrap it in aluminum foil and bake for about 30-45 minutes until soft. Let it cool until you are able to handle it, then push out the inside. You can also do this in advance and store it in the refrigerator.
2Mix the dough. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Add the sweet potato, apple sauce, oil, maple syrup and vinegar. Mix together to form a sticky dough like the one in the first photo.
3Pat and cut. Place the sticky dough on a floured piece of parchment paper and top with about 1 tablespoon of flour. Roll or pat the dough out to a ½-inch thickness. Use a 2 x 2 ½-inch cookie cutter to cut out the biscuits and place them on a parchment paper lined baking sheet. Baste the tops with water just to blend in extra flour.
4Bake. Bake the biscuits on the middle rack of the oven for 12-15 minutes until a brilliant golden orange and lightly browned on top. Transfer to a baking rack and let the biscuits cool for 10 minutes.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- Cook the sweet potato ahead. Heat the sweet potatoes in advance and store them in the refrigerator for up to 2 days. That makes these biscuits quicker.
- Expect a sticky dough. Flour the parchment and the top of the dough instead of adding more flour to the bowl.
- Blend for smoother biscuits. Blend the sweet potato with the liquid ingredients in a food processor, or mash it for a more rustic texture.
- Bake on the middle rack so the bottoms do not over-brown.
- Dairy-free? If using gluten-free flour and dairy is an issue, make sure the flour contains no dairy.
More Sweet Potato Recipes to Love
More sweet potato recipes: Spicy Sweet Potato Pasta with Peanut Sauce, Roasted Sweet Potato Buddha Bowl, Apple Kale Salad With Sweet Potato and Sweet Potato Stew.
More gluten-free breads for the holiday table: Gluten-Free Thanksgiving Rolls, Gluten-Free Cornbread Muffins, Maple Glaze Gluten-Free Scones and Dairy-Free Biscuits and Gravy.
Planning the whole menu? See my healthy Thanksgiving side dishes and maple orange cranberry sauce.
Sweet Potato Biscuits FAQs
Leave them on the counter in an airtight container for up to 3 days or in the refrigerator for up to 5 days. They can also be frozen in a sealed airtight bag for up to 2 months. They are best served fresh, within 2 days on the counter.
No. This can be made gluten-free or with regular flour if gluten is not an issue. If using gluten-free flour and dairy is an issue, make sure the flour contains no dairy.
Yes. Cook the sweet potato and store it in the refrigerator for up to 2 days, which makes these biscuits quicker.
Microwave it for about 5 minutes until soft, or wrap it in foil and bake for about 30 to 45 minutes. Let it cool slightly and push out the inside.
Apple cider vinegar is the secret that helps fluff these biscuits up.
Bake at 400 degrees F on the middle rack for 12 to 15 minutes, until golden orange and lightly browned on top, then cool 10 minutes.
More Sweet Potato Recipes
Use up the rest of the bag with Sweet Potato Pie Smoothie, Sweet Potato Stew, Sweet Potato Pasta and Mexican Stuffed Sweet Potatoes. I hope you enjoy this sweet potato biscuits recipe! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
Sweet Potato Biscuits (Vegan + Gluten-Free)
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Ingredients
- ½ cup cooked sweet potatoes inside only with skin removed (about 1 medium)
- 1 cup gluten-free flour plus more for rolling out the dough
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon pink Himalayan salt
- ½ cup apple sauce unsweetened
- 2 ½ tablespoons avocado oil or extra virgin olive oil
- 2 tablespoons maple syrup
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven to 400 degrees F.
Microwave or Bake the Sweet Potato (can be done in advance)
- To microwave: Rinse and poke a hole in the sweet potato. Microwave for about 5 minutes or until cooked through and soft. Let cool slightly then push out the inside of potato.To bake in the oven: Rinse and poke a hole in the sweet potato. Wrap in aluminum foil and bake for about 30-45 minutes or until soft. Remove from oven and let cool slightly. Push out inside of potato.
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Add the sweet potato meat, apple sauce, oil, maple syrup and vinegar. Mix together to form a sticky dough.
- Place the sticky dough on a floured piece of parchment paper and top with about 1 tablespoon of flour. Roll or pat down the dough out on a floured work surface to a ½-inch thickness. Cut the dough into rounds using a biscuit cookie cutter about 2 x 2 ½-inch round. Place the biscuits on an parchment paper lined baking sheet. Baste the tops with water to blend in the flour on top. Bake the biscuits on the middle rack of the oven for 12-15 minutes until a brilliant golden orange and lightly browned on top.
- Remove from the oven and transfer to a baking rack and let the biscuits cool for 10 minutes.
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