My mother made the best sweet potato pie and sweet potato pie in my household meant Fall was here. My mom’s sweet potato pie was airy and super fluffy. I love all the warming flavors Fall weather brings us, cinnamon, nutmeg, clove and ginger, to name of few. The other thing my mom was amazing at was making homemade southern biscuits, this woman could bake. If you love southern biscuits please check out my “no lard” version, my Mom would be proud, Parmesan and Thyme Southern Style Biscuits .

This recipe came about when I was deciding to only eat only plant-based foods for a few months. Let me confess, I have a huge sweet tooth, so Sweet Potato Biscuits were born from my need for dessert.  Now these are not your regular biscuits, they are more sweet potato than biscuits. I have made them a million times and I never get tired of them, but today I decided to add something a little different.  Today I added harissa maple candied pecans on top. Boy!! that was an excellent idea. The harissa gave the pecans a spicy and smoky flavor and the of course, the maple syrup brought in that buttery sweetness.  One of the best things about this recipe is the flavor and the fact they are vegan and gluten free. I hope you enjoy these just as much as I do each and every time and as always, remember to Set the Table with Love. 

SWEET POTATO BISCUITS

INGREDIENTS:

 1 1/2  cup of mashed cooked sweet potatoes

1/4 cup vegetable oil ( I used grapeseed oil)

1/4 cup organic maple syrup

1 tsp organic apple cider vinegar

1 tsp vanilla extract

1 cup Gluten Free flour with xanthin gum

1/4 tsp aluminum free baking powder

1 tsp ground nutmeg

1 tsp cinnamon

1 tsp of cardamom

1/2 tsp of clove

1 tsp sea salt

INSTRUCTIONS:

1. Preheat oven to 400 F. Coat baking sheet with cooking spray.
2. Peel and cube sweet potatoes, boil in a pot of water, until tender. Drain and mash, but leave some bits of the sweet potato intact.
2. Combine sweet potatoes, oil, syrup, vinegar, and salt in a large.
3. Cut dry ingredients into sweet potato mixture with fork until mixture comes together.
4. Use a tbsp or melon scoop to drop the dough on prepared cookie sheet. NOTE: This is where you add the Harrisa Maple Candied Pecans on top of the biscuits and then place them in the over to bake for 12-15 minutes, or until tops are lightly browned and firm to the touch. You can also allow the biscuits to bake alone and add the pecans over then afterwards.

Harrisa Maple Candied Pecans

Ingredients:

• 1 cup chopped pecans
• 2 tbsp melted butter
• 1/4 cup maple syrup
• 1 tbsp brown sugar seasoning

In a bowl, toss the pecans with the melted butter, maple syrup, sugar, salt, and harissa seasoning. Transfer the nuts into a saucepan over medium heat. Allow the nuts to cook for 2- 3 minutes, stirring constantly. Remove from heat. Place a bit of the candied nuts on top of each of the sweet potato biscuits, then place the biscuits in the oven and allow to cook for 12-15 minutes, then cool on the baking sheet.

You can also make this delicious Cinnamon Honey Butter, if you are vegan, you can use vegan butter and maple syrup.

Cinnamon Honey Butter

3 tbs of organic butter or vegan butter
2 tbs of organic honey or maple syrup
1 tbs of cinnamon

In a bowl mix all ingredients. Spread over top of the biscuit. I love to break those warm babies open and add that yummy cinnamon honey inside, as well. Enjoy.