• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Living the Allergy Way

Eat Well. Love Life. Follow Your Path.

  • Home
  • About me
  • Recipes
    • Appetizers
    • Beverages
    • Breakfast
    • Mains
    • Sides
    • Snacks
    • Sweets
    • Vegan
  • Teens/College Years
  • Resources
    • Dairy-Free Guide
    • Egg-free Guide
    • Peanut-Free Guide
    • Tree Nut-Free Guide
    • Wheat/Gluten-Free Guide
    • Sesame-Free Guide
    • Corn-Free Guide
    • Soy-Free Guide
  • Contact Me
  • Instagram
  • Pinterest

Vegan Sweet Potato and Sage Biscuits

This time of year, we are getting tomatoes, melon, onions, and potatoes from the local farmers and lots of them. While I love sweet potatoes, it was time to see if I can come up with another recipe than my usual baked potato with vegan butter and fresh tarragon. This Vegan Sweet Potato and Sage Biscuit is the perfect recipe because it is easy to make and the mashed sweet potato is subtle so adding the fresh sage gives it a nice earthy flavor. It’s the right recipe to get you in the mood for fall.

Allergy info: Dairy free, Egg free, Peanut Free, and Treenut free.

Created by Jeanne Fitzgibbons on September 18, 2020

  • Prep Time: 15m
  • Cook Time: 15m
  • Total Time: 30m
  • Yield: 8-10 biscuits
  • Category: Breakfast, Dairy Free, Egg Free, Nut Free, Vegan

Ingredients

  • 1 c non-dairy milk
  • 1 tbsp. vinegar
  • 1 1/2 c all-purpose flour
  • 1/2 c whole wheat flour
  • 2 tbsp. sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tbsp. fresh sage, chopped
  • 4 tbsp. cold vegan margarine, cut into small pieces
  • 1/2 c cooked sweet potato, mashed and cooled
  • 1 tbsp. melted vegan margarine

Instructions

  1. Heat the oven to 450 degrees. To make the buttermilk, add the vinegar to the non-dairy milk and set aside. Wash a large, sweet potato, prick with a fork in several places and place in the microwave and cook 5-6 minutes until soft. Cut in half and let it cool.
  2. In a large bowl, mix the flour, baking powder, baking soda, and salt. Add the small pieces of cold, vegan margarine to the flour mixture and combine using your fingers to mix. Dough should resemble small pebbles. Chop the sage leaves and add to the flour mixture and mix well.
  3. Smash the sweet potato and to the flour mix. Slowly add the buttermilk to the mixture and combine until it is slightly sticky, you may not need all the liquid. If it is too sticky, just add a bit more flour. Place the dough on a floured surface and gently pat into a 1-inch thick circle. Using a round cookie cutter or a drinking glass cut the dough into 2-inch rounds and arrange them on an ungreased baking sheet.
  4. Brush the tops with melted butter and place in the oven. Bake 10-15 minutes until golden brown.
  • Print

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Search

Subscribe for updated recipes and tips

Recent Articles

Footer

Hello! Jeanne and Katie here! There are many paths to follow in your life and your allergy path is just one of them. Come follow along as we explore life without dairy, eggs, peanuts, nuts and sesame. Read More…

Sign up for our mailing list to stay up to date!

  • Instagram
  • Pinterest

Recent Posts

  • Vegan Chai Scones with Maple Glaze
  • Chai Spice Blend
  • Nut-free Apple Cinnamon Granola

DISCLAIMER: Any information on this site is based on my personal journey living with food allergies and should not be considered as medical advice. You should always consult a physician or registered dietician before you begin any restrictive diet. It is up to the individual reader to determine which food items are safe to consume. · Copyright © 2025