• Prepare the vegan “buttermilk”:Mix 1/3 cup of dairy-free milk (I used coconut milk **) and apple cider vinegar. Mix well and let it sit while preparing the rest of the ingredients.

Sweet Potato Biscuits:

• Preheat the oven to 425 F.
• In a large bowl, whisk together the whole wheat flour, coconut sugar, and baking powder.
• Add solid cold vegan butter or coconut oil to the dry ingredients. Use a butter cutter or fork to break it into small pieces.
• Then, add sweet potato puree * to the vegan “buttermilk” mixture. Mix well (you can use a hand mixer here if needed).
• Pour the sweet potato vegan buttermilk mixture into the bowl of dry ingredients and gently mix to form the dough. Be careful not to over-mix here.
• Transfer the dough to a floured surface. Fold the dough over a couple of times, applying more flour when needed to avoid the dough sticking to the counter.
• Pat the dough down to about 1/2 inch thick and cut it into preferred size. I used a tall glass, but you could use a pastry or cookie cutter as well.
• Transfer cut dough onto a parchment-lined baking sheet, brush with melted vegan butter if desired. Bake for 11 - 12 minutes.