Ingredients

• 3/4 cup mashed sweet potato
• 1/3 cup soymilk or 1/3 cup other unsweetened non-dairy milk
• 1 teaspoon apple cider vinegar
• 1 1/2 cups whole wheat pastry flour
• 2 tablespoons sugar (cane or coconut)
• 1 tablespoon baking powder
• 1/2-1 teaspoon sea salt
• 5 tablespoons cold earth blance butter or 5 tablespoons coconut oil
• 8 ounces container of vegan honey

Instructions

1. Preheat oven to 425° and line a baking sheet with parchment paper.

2. Stir the sweet potato, vinegar, and non-dairy milk together in a bowl and set aside.

3. Place the flour, sugar, baking powder, and sea salt in a food processor, and pulse to combine.

4. Add the coconut oil or Earth Balance and pulse until you have a coarse meal.

5. Add the sweet potato mixture and pulse a couple times to fully combine.

6. Generously flour a clean work surface (your kitchen counter).

7. Transfer the dough onto the floured workspace. The dough will probably be fairly wet, so use the flour on the counter to help make it more manageable. Fold the dough over a couple of times, then pat the dough to about ½-inch thick.

8. Cut the dough into biscuits using a biscuit cutter, a large cookie cutter (if you want fancy shapes), or a wide rimmed glass.

9. Transfer the cut biscuits onto the baking sheet.

10. Continue with remaining dough.

11. Bake for 12 minutes.

12. Enjoy immediately with melted Earth Balance, coconut oil, and/or Bee Free Honee or Sorghum syrup.

13. Keep fresh in an air tight container for up to 3 days.