As a kid when my mom would whip up homemade soup she often made some sort of muffin or biscuit or quick bread to go with it for dipping in soup or slathering in butter. Often it was Bisquick to which she would add cheddar cheese and chives - not the healthiest thing on the planet but it was total comfort food and my whole family loved it. That was the inspo for these sweet potato biscuits!
These homemade biscuits are super tasty, healthy and packed with fibre!
I think one of the big reasons I love cooking for others is because my mom always cooked for my family even though she had a full time job. She always made us a priority (my dad too) but my mom definitely took the responsibility of family meals and I will be forever grateful to you mom.
I made these because I wanted something comforting to go with the Mushroom Soup I made from The Joyous Cookbook and this was perfect. The combo of flavours you likely already know is a match made in heaven with sweet potato and herbs, especially rosemary!
The texture of these biscuits is dense, but they are moist at the same time.
These Savoury Sweet Potato Biscuits are:
I highly encourage you to make the Plant-based Parm topping for these because it adds a nice flavour punch to the top.
You can use canned or roasted sweet potatoes for this recipe. If you're using roasted sweet potatoes I would suggest puréeing them in a mini food processor and adding a touch of water to make it into a purée.
You could also use puréed pumpkin instead of sweet potato if you like, that would work perfectly!
Makes 12 muffins
These biscuits would pair nicely with any of these soup recipes:
I hope these make an appearance alongside your next bowl of soup - you'll be so joyous you made them!