A few weeks ago, I made a kick-ass Fall stew- perfectly vegan- for 30 people.  I’d taken an unintentional few month hiatus from cooking and an even longer one from baking. Normally, I’d whip up a batch of cornbread muffins to go with the stew- they’re one of my authentic American favorites during this season- but I wanted to go vegan so that everyone at who wanted to could enjoy.  I then thought biscuits, but quickly realized that the biscuits I love are made with buttermilk and tons of butter; these are not to be confused with the European interpretation of “biscuits”.

I thought long and hard (and did a bit of research) to figure out how to make a fluffy biscuit sans butter, eggs, and buttermilk, and finally found a solution: sweet potatoes.  They hold the dough together and add a delicious and healthy component to the traditionally fatty biscuits.  I threw in some Autumn-themed spices, cranked up the oven, and voila: the perfect Fall biscuits. Try them with my vegan Pumpkin Bean Stew. Enjoy!

Prep time: 5 minutes

Cook time: 15-20 minutes, until golden brown


  • 2 c sweet potatoes, boiled and mashed
  • 2 c all-purpose flour
  • 1/2 c vegetable oil
  • 2 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2 tsp thyme
  • 2 tsp sage
  • 1- 1 1/2 tsp fresh rosemary, minced
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • pinch of pepper, to taste


Preheat the oven to 375 degrees.  Combine all ingredients into a large mixing bowl and knead together for at least two minutes.  The dough should be moist enough to be manipulated.  Take a spoonful of dough and roll into a ball with your hands.  Place on a baking sheet and bake until golden brown (between 15 and 20 minutes).  Serve warm with butter or keep it vegan- you choose.

Yields 12-14 biscuits