Vegan sweet potato coconut biscuits [Erika Council] from Black Food: Stories, Art, and Recipes from Across the African Diaspora (page 16) by Bryant Terry

  • ground cinnamon
  • coconut milk
  • ground nutmeg
  • all-purpose flour
  • mashed sweet potatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on April 01, 2022

    Fabulous dairy-free biscuits. They were light, flaky with nice layers and a slightly spice-forward complexity that danced on the line between sweet and savory. I did not make them vegan however. I cooked what appeared to me to be a rather large sweet potato, but after baking, chilling and mashing I only had a scant 3/4 cup. I didn't want to add that much more coconut milk, and looking at the recipe, I decided it was low on fat compared to traditional biscuit recipes, so I opted to add 4 tablespoons of fat. It could have been crisco, but I don't keep it on hand; it could have been coconut oil, but I would have to chill it first. I opted for lard, making my biscuits distinctinctly non-vegan, but my needs are only for dairy-free biscuits, not specifically vegan biscuits. The biscuits were savory and yet also reminiscent of the sweetness of spice cake without being overtly dessert-like.

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