Bake the sweet potato at 350F for about 45 minutes until tender. Allow it to cool, then remove the pulp and mash. Measure out 1 cup. Combine the mashed sweet potato in bowl with half the coconut oil and all of the maple syrup.
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 inch thick circle and cut into 1 inch rounds, or simply drop spoonfuls of dough. Put them onto greased or parchment-lined cookie sheet, then brush each with some of the melted coconut oil.
Bake at 375F for 10 minutes, or until lightly golden on top. Serve hot.
These are very quick and easy to make with leftover baked sweet potato, so next time you’re making something in the oven just throw in an extra sweet potato. These biscuits freeze well, but should be thawed before reheating.
Sweet Potato Biscuits https://www.veganook.com/recipes/spiced-pear-sweet-potato-casserole/ November 8, 2019