Vegan Sweet Potato Biscuits with Olive Oil and Sage

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

Sweet Potato Biscuits with Olive Oil and Sage are a beautiful addition to any autumnal breakfast, brunch or dinner. These vegan biscuits, which call for high quality olive oil instead of butter, are a simple baked good that sing of fall flavors. Ready in 30 minutes, this olive oil biscuit recipe is something special for any occasion. Makes 8 biscuits.

sweet potato olive oil biscuits with a paper bag in the background

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.

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.

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

Why I love this recipe:

Olive oil and sweet potatoes and sage in a biscuit. These three flavors simply SING when put together in a baked good.

Y’all. This is our ticket to fall flavors and could make a humble breakfast, a dinner, side dish… or even a bread for the Thanksgiving or holiday table.

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

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

They don’t call for butter, and nothing needs to be chilled. And you knead them for a bit to get the dough to come together before folding and layering them.

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

Also, they come together in less than 30 minutes, assuming you have the ingredients on hand.

More biscuit recipes to try: Honey Butter Biscuits | Coconut Oil Vegan Biscuits | French Onion Biscuits | Vegan Pumpkin Biscuits with Maple Butter | Raspberry Shortcake Biscuits

Love bite-sized bread? Check out my Biscuit Recipe Index for more ideas!

sweet potato olive oil biscuits on a white tray

What you need to make this recipe:

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Let’s talk ingredients!

In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

Here’s what you’ll need:

  • All-purpose flour—also known as AP flour, we keep the unbleached variety in our house. The regular kind works just fine. I have not tried this biscuit recipe with a gluten free flour blend and do not recommend trying it.
  • Kosher salt—or another medium-grain salt, like sea salt.
  • Baking powder—this is our leavener. Make sure yours is fresh.
  • Granulated sugar—also known as white sugar, this adds a little sweetness to our biscuits. I do not recommend a substitute.
  • Sweet potato puree—you can purchase canned yams at the store and blend them or roast some sweet potatoes in the oven, let them cool and blend until smooth. You could also use mashed sweet potato. This will be the part of the biscuits that takes the longest, and I recommend doing it in advance.
  • Extra virgin olive oil—we’ll need this for the biscuit dough, plus extra to drizzle on top.
  • Fresh sage leaves—we need a lot of them, chopped finely, to get awesome sage flavor.
sweet potato olive oil biscuits stacked

How to make this Sweet Potato Biscuit recipe:

Preheat the oven to 450°F. We want it screaming hot!

Line a baking sheet with parchment paper or a nonstick baking mat, and set it aside.

Combine the dry ingredients. Measure the flour, salt, baking powder, sugar and finely chopped sage leaves into a large bowl. Whisk until all ingredients are evenly distributed.

Combine the wet ingredients. Measure the sweet potato puree and olive oil into a smaller bowl. Use a fork to mix until combined.

Pour the sweet potato mixture into the flour mixture.

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.

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

Knead the dough with gentle hands until the excess flour has been incorporated. (This should take about 2-5 minutes.)

Pat the dough out into a ½” thick round.

Use a 1-2” biscuit cutter to cut out the biscuits. Start at the outside edge and cut them closer together. Do not twist the biscuit cutter, as this will affect how the biscuits rise in the oven.

If necessary, use the scraps from the first round to pull together another to cut more biscuits.

Transfer the biscuits to the prepared baking sheet, and drizzle with more olive oil.

Bake for 10-14 minutes in the preheated oven.

Remove from the oven, and let cool completely before enjoying!

pouring olive oil on biscuits

Sage Sweet Potato Olive Oil Biscuits highlight the crisp simplicity of olive oil, the freshness of sage with the sweet potato 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.

sweet potato olive oil biscuits stacked
Yield: 8 biscuits

Sage Sweet Potato Olive Oil Biscuits

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Sweet Potato Biscuits with Olive Oil and Sage are a beautiful addition to any autumnal breakfast, brunch or dinner. These vegan biscuits, which call for high quality olive oil instead of butter, are a simple baked good that sing of fall flavors. Ready in 30 minutes, this olive oil biscuit recipe is something special for any occasion.

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons baking powder
  • 1 tablespoon granulated sugar
  • ¾ cup sweet potato puree
  • ½ cup 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 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!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 269Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 300mgCarbohydrates: 30gFiber: 1gSugar: 3gProtein: 4g

Nutrition facts are an estimate and not guaranteed to be accurate.

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36 Comments

  1. 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.

    1. 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.)

    1. 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!

    1. 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!

  2. 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!

    1. Kate Taylor! I don’t know HOW I just saw your comment, but it makes me oh-so-happy! I’m glad these turned out for you and that they didn’t last long. I hope you have a chance to bake ’em this fall, too!

    1. 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!

  3. 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!!

    1. 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. 🙂

  4. 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.

    1. 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!

    1. 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!

    1. 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!

    1. Hi Vickie! I’ve never doubled this recipe before, so I recommend making two batches to ensure it doesn’t get all wonky on you. Happy baking!

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