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Sweet Potato Biscuits

What you need: 

1 small sweet potato
3 tablespoons melted coconut oil, divided
1 tablespoon maple syrup
1 cup whole grain flour
2 teaspoons baking powder
pinch salt

What you do: 

1. Preheat oven to 350 degrees F, and grease or line a cookie sheet with parchment paper for the biscuits. Bake the sweet potato for about 45 minutes, until tender. Allow it to cool, then remove the pulp and mash.
2. Measure out 1 cup sweet potato. Turn oven to 375 degrees F. Combine the mashed sweet potato in bowl with 1/2 the coconut oil and all of the maple syrup.
3. Mix the dry ingredients in a separate bowl, then add to the potato mixture and blend well with a fork. On a floured board, pat the mixture out into a 1/2" thick circle and cut into 1" rounds, or simply drop spoonfuls of dough onto prepared sheet.
4. Brush each with some of the remaining melted coconut oil. Bake biscuits at 375 degrees F for 10 minutes, or until lightly golden on top. Serve hot.
These biscuits also freeze well, but should be thawed before reheating.
Source of recipe: To watch a free video of me making this sweet potato biscuits recipe, so I can show you the exact techniques that will make the perfect recipe, go to http://www.healthyveganrecipes.net/video/sweet-potato-biscuits-recipe.

Preparation Time: 
60 mins, Cooking time: 10 mins
Cooking Time: 
10 mins
Servings: 
12

SO HOW'D IT GO?

I had high hopes but these were bland. I even added grated ginger and cardamom but you wouldn't know it. I think the flour soaks up all the flavour. The texture wasn't even biscuity...too soft. I would leave the flour and baking powder out and just keep this as mashed sweet potato with a hint of coconut. And add shredded coconut.

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I never made this recipe, but I have made biscuits and I can say there are some things I see that might prevent a rise. First, when making biscuits you must be very gentle with the batter. Over-working the batter will make the biscuits glutinous which will prevent them from having a nice fluffy biscuit texture (same goes for pancakes). Also, do not melt the coconut oil. You want layers of oil and flour like a puff pastry, and this is best achieved by mixing the ingredients with your fingers to prevent the oil from melting.  Remember, melted oils means a chewier product. After all the ingredients are finger-mixed, the batter should look like somewhat wet brick mortar, and rather sticky to the touch. Do not mash or press the batter! It needs to stay fluffy. One last thing, I would use an equal ratio of baking powder to baking soda. The combination of the two will cause a better molecular reaction creating greater rise. Personally, I would use palm oil instead of coconut oil. It is easier to work with and is a lot less sweet.

Thank you for the great advice! I will give these another try and keep your advice in mind.  I  never made biscuits before and I think I may have overworked the batter  :-[ .  The taste of these biscuits were wonderful, so I will definitely make them again.  I have never used Palm Oil, I will look into that as well.  Thanks again! ;)

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I never made this recipe, but I have made biscuits and I can say there are some things I see that might prevent a rise. First, when making biscuits you must be very gentle with the batter. Over-working the batter will make the biscuits glutinous which will prevent them from having a nice fluffy biscuit texture (same goes for pancakes). Also, do not melt the coconut oil. You want layers of oil and flour like a puff pastry, and this is best achieved by mixing the ingredients with your fingers to prevent the oil from melting.  Remember, melted oils means a chewier product. After all the ingredients are finger-mixed, the batter should look like somewhat wet brick mortar, and rather sticky to the touch. Do not mash or press the batter! It needs to stay fluffy. One last thing, I would use an equal ratio of baking powder to baking soda. The combination of the two will cause a better molecular reaction creating greater rise. Personally, I would use palm oil instead of coconut oil. It is easier to work with and is a lot less sweet.

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I made these tonight to have alongside my veg chili.  They were very tasty, however, they did not rise enough  :-[ .  I am not sure if it is the weather (rainy humid day) or what.  Maybe I will try with reg flour instead of ww.  I also  used brown rice syrup instead of maple. Anyway they are very good and I will make again.  Thank you for sharing.

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They sound delicious, I'ma printing the recipe now.  Thanks!

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