The Speckled Palate
September 22, 2017

Vegan Sweet Potato Sage Olive Oil Biscuits





This post has been sponsored Carapelli®. All thoughts and opinions are my own.

Bake Sage Sweet Potato Olive Oil Biscuits for an autumnal dinner, Thanksgiving or a holiday meal! These vegan biscuits, which highlight Carapelli® Organic Extra Virgin Olive Oil, are a simple baked good that celebrates fall flavors. Fresh sage and sweet potato complement the olive oil with rich savory flavors, and once these ingredients come together, the biscuits are so delicious. Sage Sweet Potato Olive Oil Biscuits are a new family favorite!

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I am a Southern girl to heart, and y’all know I love me some biscuits.

But it’s not just traditional biscuits I’m into—the more unique the biscuit, the more I salivate over trying it.

I don’t really know where this urge comes from, but it’s led to a bunch of fun kitchen experiments.

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Today’s recipe is one of those experiments … and turned out to be brilliant when I got it right.

Olive oil and sweet potatoes and sage in a biscuit.

Y’all. This is our ticket to fall flavors and could make a humble breakfast, a dinner

side or even bread for the Thanksgiving or holiday table.

They’re versatile, flavorful and VEGAN. So everyone can enjoy these beauties, no matter the occasion.

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Carapelli® Organic Extra Virgin Olive Oil is the star of these biscuits, and its flavor shines through these simple-yet-elevated baked goods.

Carapelli® celebrates the “artistry and simplicity of the olive.” The beautifully crafted extra virgin olive oil is sourced from organic olive groves and blended to create a deliciously pure, simple and natural product that tastes amazing on its own.

At my local Albertson’s, I found two different types of Carapelli® Olive Oil—Unfiltered Organic Extra Virgin Olive Oil and Organic Extra Virgin Olive Oil—in the baking aisle. Since I was excited to try the olive oil, I brought both types home.

Because hey, I adore olive oil in basically everything, and LOOK AT THAT GORGEOUS BOTTLE.

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When I got home from Albertson’s, I did a quick taste test to see which product I thought would work best in these biscuits.

The Organic Extra Virgin Olive Oil won out, though I look forward to using the Unfiltered Organic Extra Virgin Olive Oil in more recipes soon!

If you’re interested in trying Carapelli®—and you totally should be— save on your purchase with print this Ibotta coupon offer , available through November 3rd.

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Once the olive oil was decided, I got to work and made two iterations of this beautiful fall recipe… then forced several friends to play taste tester and tell me which one they liked best. 😉

Everyone agreed that the second version of the biscuit was the winner, though it should be noted that if you are not a fan of the flavor of olive oil, these biscuits might be a bit too much for you.

Because when paired with fresh sage and sweet potato puree, Carapelli® Organic Extra Virgin Olive Oil sings.

So if you like olive oil? You’re gonna ADORE these delightful biscuits!

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Now, Sage Sweet Potato Olive Oil Biscuits are a bit different than other biscuits I’ve made.

They don’t call for butter.

Nothing needs to be chilled.

And you knead them for a bit to get the dough to come together.

Yes, I’m aware that’s crazy for a biscuit… but it somehow works and makes the most amazing end product.

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Sage Sweet Potato Olive Oil Biscuits highlight the crisp simplicity of Carapelli® Organic Extra Virgin Olive Oil and the flavors of fresh sage with the sweet potato playing second fiddle and adding a bit of sweetness without being overpowering.

They’re seriously amazing and probably my new favorite biscuit because they’re different and a little weird and totally flavor-filled.

Scroll on down to learn how to make ‘em for yourself.

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5 from 4 votes
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Sage Sweet Potato Olive Oil Biscuits

Bake Sage Sweet Potato Olive Oil Biscuits for an autumnal dinner, Thanksgiving or a holiday meal! These vegan biscuits, which highlight Carapelli® Organic Extra Virgin Olive Oil, are a simple baked good that celebrates fall flavors. Fresh sage and sweet potato complement the olive oil with rich savory flavors, and once these ingredients come together, the biscuits are so delicious. Sage Sweet Potato Olive Oil Biscuits are a new family favorite!

Course Appetizer, Bread
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 27 minutes
Servings 8 2" biscuits
Author Erin Parker, The Speckled Palate

Ingredients

  • 1 3/4 cups unbleached all-purpose flour
  • 1 teaspoon kosher salt
  • 1.5 teaspoons baking powder
  • 1 tablespoon granulated sugar
  • 3/4 cup sweet potato puree
  • 1/2 cup Carapelli® Organic Extra Virgin Olive Oil , plus extra to drizzle on biscuits
  • 20 fresh sage leaves , chopped finely

Instructions

  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper or a nonstick baking mat.

  2. In a large glass bowl, measure out, then whisk the flour, salt, baking powder, sugar and finely chopped sage leaves together until all ingredients are evenly distributed.

  3. In another smaller bowl, combine the sweet potato puree with the olive oil. Using a fork, mix until combined.

  4. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula, using circular motions until the dough begins to come together. (There will still be some visible flour, so don’t fret! We will deal with that in the next step.)

  5. Lightly sprinkle a countertop or another flat surface with flour. Turn the dough out onto it.

  6. Using gentle hands, knead the dough until the excess flour has been incorporated. (This should take about 2-5 minutes.)

  7. Once the dough is together, pat it out into a ½” thick round.

  8. Using a 1-2” biscuit cutter, cut out the biscuits, starting at the outside edge and cutting close together. If necessary, use the scraps from the first round to pull together another to cut more biscuits.

  9. Transfer the biscuits to the prepared baking sheet.

  10. Drizzle more Carapelli Organic Olive Oil on top of the biscuits, then transfer to the preheated oven.

  11. Bake for 10-14 minutes or until golden brown.

  12. Remove from the oven.

  13. Let cool on the baking sheet or a cooling rack, then enjoy!

Do you have a thing for weird biscuits, too?

Would you like to try one of these Sage Sweet Potato Olive Oil Biscuits?

33 Comments

  1. Jen

    I love that these are vegan! We have so much company during the holidays and it’s nice to be able to have options for everyone.

    • Erin

      Thank you! Like you, I really like to have options for everyone because everyone is a little different. These are also amazingly flavorful, and you’d never know they were vegan when biting into them! (You know, in case you have guests who are concerned about vegan food not being flavorful.)

  2. Kimberly @ The Daring Gourmet

    Those are gorgeous and I love the flavor combo!

    • Erin

      Thank you so much, Kimberly! These flavors are just SO good for fall!

  3. Amanda

    I love these flavors, especially the sage!

    • Erin

      Thanks, Amanda! The sage really takes these to another level!

  4. carrie @ frugal foodie mama

    These biscuits look perfect! 🙂 And I am loving that flavor combo.

    • Erin

      Thank you, Carrie! They’re so delicious and the flavors just WORK!

  5. Nutmeg Nanny

    Wow these look delicious! Thank you for sharing!

    • Erin

      Thank you so much!

  6. Krista

    These would be a great addition to any dinner!

    • Erin

      Yes, they absolutely would be!

  7. jess

    These look so delicious! Sage and sweet potato is such a great combo, can’t wait to try them!

    • Erin

      Thank you, Jess! Sage and sweet potato are awesome together, and the olive oil just brings them together and makes these biscuits shine. I hope you enjoy them if you give them a shot!

  8. Jocelyn (Grandbaby Cakes)

    Great looking biscuits!!

    • Erin

      Thanks so much, Jocelyn!

  9. Serena | Serena Bakes Simply From Scratch

    The flavors of the biscuits are perfect for fall to go with soup.

    • Erin

      I totally agree, Serena! Gotta love a good biscuit with a bowl of soup when it gets chilly outside!

  10. Carolyn Ingram

    These look amazing! I can’t wait to try this recipe!

    • Erin

      Thank you, Carolyn! I hope you enjoy this recipe as much as we did!

  11. Art from my Table

    I love savory biscuits! Sage isn’t something I use very often, but I definitely need to try these!

    • Erin

      Hooray for savory biscuits! The sage is something else in these, and while it’s not something I use often, either, it’s totally worth it here. It just sings with the olive oil!

  12. Kate Taylor

    Loved this recipe! They did not last long around here because they are too good! Looking forward to making them for family over the holidays. The flavor combo is perfect!

  13. Nancy

    Can these be made with gluten free floors?

    • Erin

      Hey Nancy, unfortunately, I haven’t done much baking with gluten free flours, so while I think you could probably make these with a gluten free all-purpose mix, I don’t know how they would turn out. That said, if you do try them with a gluten free, please let me know how they turn out!

  14. Lisa Stockdale

    Have you ever made this recipe with an alternative gluten free flour like Cassava or almond? I’m having trouble converting eggless recipes with Cassava it turns out gummy. Don’t to waste ingredients.

    Thanks!!

    • Erin

      Hey Lisa, thanks so much for the comment. Unfortunately, I’ve never made this recipe with an alternative gluten free flour, and I have done very little gluten free baking, so I unfortunately cannot help. I understand not wanting to waste ingredients, though. If you do decide to give this recipe a shot, let me know what you did and how it turned out so that others who’ve come to this recipe wondering about a gluten free rendition can have an idea of what it might look like. 🙂

  15. Kelsey

    I just wanted to say the sugar is listed in the ingredients but not in the directions, so I added the sugar with the other dry ingredients. I also used Bob’s Red Mill cup4cup gluten free flour, and they didn’t rise and get fluffy and they were a little hard on the outside. I made 9 biscuits and baked for 13 minutes… maybe should’ve made 8 and baked for 11 or 12, or they needed baking soda to rise up. Either way, the flavor is great, I’ll eat them but I won’t be taking them to Thanksgiving dinner like I planned.

    • Erin

      Thank you for letting me know, Kelsey! I’ve added it to the recipe card. (I don’t know how I forgot it–ack!) You did it right by adding the sugar in with the other dry ingredients. 😀

      That’s really good to know about the gluten free flour. I haven’t tried this recipe using a substitute yet, and while I’m disappointed that they didn’t rise and get fluffy for you, I’m glad the flavor was great. If I do happen to do some gluten free tinkering with this recipe, I’ll let you know because what you did is exactly what I would try first.

      I hope you have a great Thanksgiving and that you’re able to find a gluten free biscuit that fits the bill for Thursday!

  16. Britt

    These look delicious! I am looking for a recipe to make at Christmas! Are they nice and crunchy or chewy?

    • Erin

      Thanks, Britt! They really are delicious, and while they’ve got a nice crunch on the outside, the middles of these biscuits are beautifully fluffy. I hope that helps you make your decision!

  17. Britney

    Is sweet potato purée something I buy in a can or make it myself..?
    Sorry! Cook newbee here.

    • Erin

      Hey Britney! No need to apologize. You can potentially get sweet potato puree at a store. I’d make it myself, though. Simply bake a sweet potato until it’s baked through (this’ll take 45 minutes – 1.5 hours, depending on how big the sweet potato is), scrape the sweet potato meat out of the skin, then puree it using a food processor or a blender. I hope that helps!

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