Sweet Potato Biscuits with Bell Pepper Compote and White Gravy

If you are tired of the same ol' biscuits and gravy, try these sweet potato biscuits!  This recipe makes 4 large enough to serve one per person and paired with thick white bean gravy and red pepper compote, you have a delicious winter meal for breakfast, brunch or dinner.

One Year Ago Today Glazed Pearl Onions, Sausage, Spinach & Yukons with Rosemary Oil

Two Years Ago Today Marinated Potato Steak, Lime Garbanzos, Spiced Zucchini and Tomato Compote

Sweet Potato Biscuits
4 medium biscuits
1 medium sweet potato
1 3/4 cup all-purpose flour, plus more for rolling
2 tbl organic light brown sugar
1 tbl baking powder
1 tsp salt
1/2 tsp baking soda
6 tbl vegan butter, cold and cubed
1/3 cup oat or almond milk
1/2 tsp apple cider vinegar
1 tsp extra virgin olive oil

Preheat the oven to 425.
Roast or boil the sweet potato until tender. Mash and set aside to cool. Reserve 1 cup of puree.
Combine the flour, sugar, baking powder, salt and baking soda in bowl. Add the cooled potato puree and stir to combine. Add the butter and use forks to cut the pieces into small pea-sized pieces.
Combine the milk and vinegar then add to the flour mixture. Gently knead until the dough comes together but do not over mix.
Flour a counter top and roll out the dough one inch thick. Cut 4 biscuits, re-rolling when necessary until all of the dough is gone.
Place the biscuits in a 8" cake pan or casserole dish so they are all touching and packed tightly. This will allow the biscuits to rise up instead of out. Drizzle the tops with olive oil and bake for 25 minutes until golden brown.

Red Bell Pepper Compote
2 tbl extra virgin olive oil
1 large red onion, small dice
2 red bell peppers, small dice
3 garlic cloves, minced
2 tbl fresh minced rosemary
salt and pepper

Saute the onion and bell peppers in olive oil until soft and caramelized, 10 minutes. Add the garlic, rosemary and season with salt and pepper. Continue to cook until the garlic is fragrant and toasted, 2 more minutes.

White Gravy
1-15 oz can white beans, drained and rinsed
2 cups oat or almond milk
1 cup vegetable broth
1/3 cup all-purpose flour
2 tbl vegan butter or extra virgin olive oil
1 tsp salt
2 tsp black pepper
1/4 tsp red pepper flakes

Combine all of the ingredients in a blender, and blend until smooth.
Transfer to a pot and bring to a boil, whisking every couple minutes. Once boiling, continue to whisk for 2-3 minutes until the gravy is thick. Season with more salt and pepper to taste.