These Purple Sweet Potato Spice Monster Vegan Halloween Biscuits are what you and your kids need for Halloween breakfast. You can make them oil-free by adding extra sweet potato. Try splitting a biscuit open, spreading red jam, and putting the top back on and letting the fruit “blood” drip down the sides.
Halloween is so close I can taste it! Every dish I’m making these days I see through my spooky decorating glasses. I have a pile of edible delights to make “eyes” with and a list of recipes I want to put them on.
Last week I found some purple sweet potatoes at the farmers market and these Purple Sweet Potato Spice Monster Biscuits are the result of my inner mad scientist.
I look forward to purple potatoes every fall. They are such a treat to cook with. Beautiful on their own roasted or mashed as a side dish. You have to try adding them into your Thanksgiving meal too.
The color is usually brighter than turned out in these biscuits. They still taste wonderful and did add some color.
I have a collection of Halloween cookie cutters, but these monsters screamed to start out as skulls. You can use any size or shape that make you happy. You can even make normal round biscuits, because they will be just as monstrous once they’re decorated.
Don’t forget to get the Kindle version of The Ghoulish Gourmet Halloween e-Cookbook at Amazon for $3.95.
- 1 cup unsweetened soy milk, or other nondairy milk
- 1 teaspoon apple cider vinegar
- 1 cup purple sweet potato puree
- 1/4 cup melted coconut oil, I used an avocado oil/coconut oil combination
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla
- 3 cups whole wheat pastry flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- pecan or walnut halves
- mini vegan marshmallows, cut in half
- mini vegan chocolate chips
- sliced almonds
- Preheat the oven to 400°F. Oil a large baking sheet or use parchment paper.
- Whisk the soy milk and vinegar and set aside. (While it stands, it will curdle and thicken, creating a vegan buttermilk substitute. This only works with soy milk; if you use a nut milk or coconut milk, it will not thicken.)
- Mix together all of the dry ingredients in a large mixing bowl. In a smaller mixing bowl mix together all of the wet in a medium sized bowl - including the milk vinegar mixture.
- Add the wet to the dry and mix with a wooden spoon until you need to use your hands. It is possible that your mixture may be too wet depending on your purple sweet potato puree. If that's the case, add more flour until it's thick enough to pat out with your hands.
- Pat out the dough on a floured cutting board. I used a skull cookie cutter, but you can use a glass or other shape if you prefer.
- Cut out the biscuits and carefully transfer them to the prepared cookie sheet. Pull the leftover dough together and pat out again. Repeat until all the dough is used.
- Decorate your biscuits to look like monsters.
- Bake until the bottoms are lightly brown, about 15 minutes for large biscuits.
Amount Per Serving Calories 189Saturated Fat 4gSodium 66mgCarbohydrates 31gFiber 4gSugar 5gProtein 5g
More fun Halloween recipes:
- Vegan Sin-cinnati Chili for Your Halloween Dinner
- Spooky Skull Vegan Pot Pies for a Haunted Halloween Dinner
- Swamp Monster Slow Cooker Jackfruit Gumbo
- Spooky Purple Potato Eyes with Smoked Avocado Mousse