Y’all are stuck with a boat load of Thanksgiving leftovers right? I for one am not, because we’re not really into Thanksgiving and I am personally not a massive fan of Thanksgiving food. But, we were invited to a Thanksgiving get together this year, so I decided to be social and attend. To my pleasant surprise, there were 2 floofy doggos in attendance, so needless to say I was a happy little camper.

Outside of my anti-social dog-loving behavior, there were a ton of vegan items present for me and my sister made Candied Yams with a touch of habanero – so they were sweet, spicy and 100% vegan. There was a ton of it leftover, so OF COURSE I packed it all and brought it home. You all should know where this is headed by now.

I wanted to repurpose the candied yams into something else and for whatever reason, I had a craving for biscuits so this these Vegan Sweet Potato biscuits were born! 100% vegan and 100% sustainable! Never waste leftovers again and never get bored. Because these are a game changer – fluffy, delicious, warm, flavorful and awesome to make the dough ahead of time and keep in the fridge! Plus, paired with my Maple-Chili Butter from The Modern Tiffin – seriously to DIE for!!

Vegan Sweet Potato Biscuits

makes 10-12 biscuits 

• 1 heaping cup of leftover candied yams – mashed
• 2 1/2 cups all purpose flour
• 3 1/2 tsp baking powder
• 2 big pinches kosher salt
• 8 tbsp vegan unsalted butter – chilled and cubed
• 1 cup full fat plant milk
• 3 tbsp vegan egg substitute
• vegan butter for serving

1. Heat the leftover candied yams in the microwave for 2 minutes until warm. Using a ricer, masher or food processor, mash the yams until very mushy and almost the consistency of canned mashed sweet potato. Once mashed, stir in the plant milk until incorporated and set aside.

2. In a large bowl, whisk together the all purpose flour, baking powder and salt. Add in the cubed chilled vegan butter, and using your fingertips, breakdown the butter into the flour mixture until incorporated and the butter is the size of small peas throughout. Have some all purpose flour waiting on deck to the side of your working surface. Make a well in the center. Pour in half of the wet mixture and using a spatula or your hands, begin incorporating together until a dough begins to form. Add in remaining yam mixture and mix. Flour a surface and plop on the dough – it will be very moist. Sprinkle on a generous amount of flour on top and begin lightly kneading together just until a large dough ball forms.

3. Flour a rolling pin, and roll out the dough so it’s an even disk about 1/2-1 inch thick. Line a rectangular baking sheet with parchment paper and spray with cooking spray. Set aside. Using a 3-4inch cookie cutter or any round glass, cut out the biscuit rounds and place on the prepared baking sheet. Repeat until you have 10-12 biscuits. Place in the fridge for at least an hour to chill.

4. Preheat the oven to 350 degrees. Once biscuits have chilled, brush on vegan egg substitute all over the top. Back for 35-45 minutes until light golden and bottoms are golden brown. Remove and serve immediately with vegan butter.