So. Who out there loves Smitten Kitchen? I do. It’s far from vegan, but I still can’t help but love it….just like Food Network. Even though I eat vegan, I still like to follow certain non-vegan blogs, shows and magazines. I find there is a still a lot you can learn, but really, I follow these things as they spark ideas in me. I’ll be reading a non-vegan recipe and think to myself, “oh my, well now that just sounds delicious. I want that. How do I get that? Oh yeah, yeah I make that vegan”. Sometimes that can be really challenging and sometimes it’s as easy as making equal substitutions of vegan products like almond milk or tofu.
Thank goodness it was easy veganizing these amazing Sweet Potato & Marshmallow Biscuits from Smitten Kitchen because…dear universe, they are freakin’ delicious. When I first went to SK and saw these, I think my mouth may have watered a little bit. I LOVE things with marshmallow. I don’t know why because there is also a part of me that thinks they are just a little gross, but I loooovvveeee them. My favorite non-vegan ice creams were the s’more flavor of Ben & Jerry’s (long since discontinued) and then Phish Food, really just for the marshmallow swirl. Man, I never even really liked Rocky Road all that much but would eat it just for those little white pillows of sugary weirdness.
So, these little goodies were supposed to be a play on that marshmallow/
yam sweet potato casserole. You know, the one with candied sweet potatoes and melted marshmallow topping? For being a marshmallow lover, I actually never ate said casserole in my life until last year. I took a class with the Sporkies and they showed me the light. Anyhow, while the casserole was good, these little biscuits are seriously good. So good.
Sweet Potato & Marshmallow Biscuits
Adapted and Veganized from Smitten Kitchen
3/4 c sweet potato puree
1/3 c vegan buttermilk (1/3 c almond milk + 1 tsp apple cider vinegar)
2 c unbleached all-purpose flour
1 tbsp baking powder
3 tbsp unbleached cane sugar
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp unbleached sea salt
5 tbsp cold Earth Balance Buttery Spread
about 1 c of Dandies (Sweet & Sara are my favorite mallow, but I think Dandies work better for these biscuits)
Preheat oven to 400°F. Line a baking sheet with silpat and set aside. Mix the almond milk with the tsp of apple cider vinegar and set aside for a few minutes to let it curdle. After the milk has curdled, whisk in the 3/4 c sweet potato puree and set aside. In a separate bowl, combine the flour, baking powder, sugar, spices and salt. Using a pastry cutter, cut in the Earth Balance. Unless your Earth Balance has been in the freezer, no need to try and get it in small chunks. Just scoop it out with a tbsp measuring spoon and drop it in the flour. Cut in the Earth Balance with the pastry cutter until you have that sandy looking mixture going on. In this case, I don’t think it necessarily looks like wet sand, but you know what I mean. Just cut the Earth Balance in until it’s in tiny pieces.
Add the sweet potato and milk mixture and start combining it to make dough. You’ll have to fold it over a few times, but don’t knead it too much. Once your dough has formed, lightly flour a work station and lay the dough out. Roll the dough out into about 1/2″ thickness. Now take your Dandies and arrange them on half of the dough. Now fold the other half of the dough over the side you just laid the marshmallows on. Use a biscuit cutter to cut out as many biscuits as possible. Try not to twist the biscuit cutter– Place biscuits on the baking sheet lined with silpat. Now, as Deb put it and I agree, this dough isn’t the easiest for rolling out scraps, but just do the best you can. Feel free to squeeze in a couple of more marshmallows if needed. Bake in preheated oven for 13-15 and enjoy!