Sweet potato biscuits and breakfast sandwiches


Before I had kids, I used to make biscuits every weekend. They’re easy to make and only take 15 minutes to bake in a hot oven. Even half asleep, I can whip these up quickly and have my butter melting on a fluffy, crumbly biscuit to have with my morning coffee.

I don’t make them nearly as often now because as soon as I walk into the kitchen on weekend mornings, my kids are asking for pancakes. But I made a double batch of pancakes yesterday so when I walked into the kitchen this morning, my daughter was pouring maple syrup on leftover pancakes and quite happy with her breakfast.


We had some leftover sweet potatoes so I worked them into the biscuits for a special treat. They were delicious!

Sweet potato biscuits

  • 2 cups whole wheat flour
  • 1 cup all purpose flour
  • 2 tbsp baking powder
  • 2 tsp salt
  • 1 1/2 cups cooked sweet potatoes
  • 1/3 cup vegan butter
  • 1 cup unsweetened almond milk

Preheat the oven to 425. Combine the dry ingredients in a large bowl.

In a medium-sized bowl, mash the sweet potato and mix with the butter. Add to the dry ingredients and mix until the butter and sweet potato mix is evenly distributed throughout. There should be small clumps – this will make the biscuits fluffy when the butter melts. Add the milk and mix until the dough is evenly moistened.

Form the dough into 8 large biscuits. Bake for 15 minutes.


For the breakfast sandwiches, I had marinated some tofu before I started the biscuits. I sliced the tofu into four thin slices and then in half to make 8 squares. I marinated them in soy sauce, turmeric and dijon mustard with a bit of water. Once the biscuits were finished, I fried the tofu.


My son’s breakfast was a deconstructed breakfast sandwich (a buttered biscuit with tofu on the side). My daughter’s sandwich is above – it has a slice of tofu, a slice of vegan lunchmeat and a slice of Daiya cheese.┬áMy husband and I had ours with an herbed cheese made with coconut milk. Served with coffee, of course!


Another sushi bowl


Everyone around us is sick. People at my office, kids at school – it seems the flu is going around. It’s in times like this that it’s so important to eat whole foods and veggies in every colour of the rainbow. I’m convinced that the extra servings of veggies helps us fight off infection.

This bowl was inspired by sushi – it’s not the same as my previous sushi bowl recipe – this one has roasted tofu, sweet potato, bok choy and king mushrooms. I’ve included the veggies from all our favourite sushi rolls. We crumbled nori on top but only remembered after I took the photos and we had dug in. These are the flavours we love so the meal disappeared quickly!


My son’s bowl has cubed roasted tofu, sweet potato, cucumber, red pepper, grated carrots, avocado and sesame seeds over white rice.


My daughter’s bowl has the same but also includes bok choy. The tofu was marinated in a couple tablespoons of white miso, 1/4 cup soy sauce, a tablespoon of mirin and a tablespoon of sesame oil. I let it sit in the marinade while the oven preheated to 350 F and then just poured it all on a cookie sheet and cooked it, flipping once, for about 20 minutes. They’re savoury and delicious.


The grown-ups had spicy king mushrooms as well. The recipe is from The 30-Minute Vegan’s Taste of the East: 150 Asian-Inspired Recipes–from Soba Noodles to Summer Rolls. They had a spicy sauce that was really nice with the rest of the meal.

This kind of a meal really works well with kids who like to keep their flavours separate. Everything may be touching (this can be an issue) but it’s easy to pile in only the foods you know your kid will eat. It’s nice to encourage new foods but every meal doesn’t have to include a challenge to overcome. This meal has lots of variety and points of entry with kid-friendly foods (cucumber, shredded carrots, avocado, sweet potato, white rice).

Sweet potato taste test

When I was at the store earlier this week, there were a few different varieties of sweet potatoes and they were all on sale. There were Japanese sweet potatoes, purple sweet potatoes and garnets. So I bought one of each thinking it would be interesting to compare the flavours and textures of each. When I brought them home, I decided to cook them alongside our regular variety from our local farm. I don’t know what variety it is – apparently there are 16 varieties of sweet potatoes! How many have you tried?!

sweet potato varieties
Regular, Japanese, Garnet, Purple

The one on the far left is from the farm – I assumed it’s a garnet sweet potato but after reading about the 16 varieties, I’m not so sure. I’ll ask next time I’m there.

I had had the Japanese variety before. They’re a white sweet potato that is very sweet and dryer than the orange sweet potatoes I’m used to. But they do have a unique flavour and I hadn’t had one in many years so I was excited about that one.

3 sweet potato varieties
Insides: Garnet, Japanese, Purple

The purple potato was entirely new to me. It’s purple all the way through. I was concerned that it would bleed (like beets) but it didn’t.

I cubed all the potatoes and coated them lightly in olive oil and sprinkled them in a bit of salt. Then I baked them at 400 for about 40 minutes.

The whole point of this experiment was to give the kids a chance to taste what I thought would be subtle differences between the varieties, determine which ones they liked and to recognize that we all have different preferences.

But it was a weeknight and the kids had their Christmas concert so it wasn’t the leisurely taste test I had envisioned. (It turned out our Christmas advent calendar activity was to sing Christmas carols together so at least that worked out well.)

Roasted sweet potatoes with black beans and quinoa.
Cubed and roasted sweet potatoes with black beans and quinoa.

Since the emphasis was on the subtle flavour differences between the three (or four) varieties of sweet potatoes, I kept everything else plain. Plain quinoa. Plain black beans. (And chipotle mayo for the grown-ups.)

As you can see, the purple potato kept its rich colour – in fact, it darkened to a very pretty purple. The Japanese potatoes ended up a creamy colour and the garnets were bright orange. The farm-bought sweet potato looked the same as the garnet and we didn’t taste a difference.

My daughter said the Japanese sweet potato was her favourite. She thinks they taste like candy. We all agreed (not about the candy. She thinks roasted beets taste like candy. It’s where her mind goes when she likes something). But we all agreed that the Japanese sweet potato was creamy and the sweetest and that the flavour differences were not subtle at all.

Surprisingly, the purple potato was our least favourite. It was the driest and least sweet of them all. Not that I wouldn’t buy them again since they were stunning and delicious but I would follow Saveur’s advice and cook them at a lower temperature to see it that makes a difference.

What kind of sweet potato do you eat in your part of the world?