Easy Thanksgiving biscuits with sweet potatoes. Got leftover sweet potatoes the day after Thanksgiving? Here's a great way to use some of them up. Make a double batch and keep the extras in your freezer.
Recipe by Chef Tal for Gardein
Ingredients:
- 1 cup unbleached white flour
- 1 Tbsp baking powder
- 1 tsp salt
- 2 Tbsp cold vegan margarine
- 1 tsp agave nectar
- 3/4 cup mashed sweet potatoes, cooled
- 1/4 cup unsweetened soy milk
Preparation:
Pre-heat oven to 400 degrees and lightly grease a baking sheet.
Sift together the flour, baking powder and salt in a mixing bowl. Cut in the margarine until well incorporated.
Add the agave nectar, sweet potatoes, and soy milk and combine, forming a soft dough. Roll the dough out on a floured work surface to 1/4-inch thickness. Cut out biscuits of desired size. Place on a greased baking sheet and bake for 12-15 minutes, until lightly browned.
Makes 8 sweet potato biscuits for Thanksgiving. They're sugar-free, dairy-free and vegan!
