Sweet Potato Drop Biscuits | Snack

This savoury and sweet biscuit is not a traditional Caribbean recipe, but the

flavour profile is typical of island cuisine, and it is a good way to use orange-fleshed

sweet potatoes. In the Caribbean, biscuits are usually obtained from fast-food

outlets that offer typical American fare. I have included these because I

think they are a good substitute for buttermilk biscuits. These biscuits don’t fit

into the category of savoury or sweet—that is why they are good with either

savoury scrambles or jam.


7 ounces (200 g) orange-fleshed sweet potatoes, peeled and chopped

2 cups (250 g) unbleached all-purpose flour

1 teaspoon salt

½ teaspoon baking soda

½ teaspoon ground cinnamon

⅛ teaspoon ground cloves

½ cup (113 g) cold vegan margarine

¼ cup (50 g) brown sugar

2 teaspoons baking powder

¾ cup (188 ml) non-dairy milk


Cook the sweet potatoes in boiling salted water for about 20 minutes, until just

tender. Preheat the oven to 400°F (200°C). Lightly grease a baking sheet.

Stir the flour, salt, baking soda, cinnamon, and cloves together. Add the

margarine and rub it into the flour with your fingertips or a pastry blender until

the mixture has the texture of coarse bread crumbs. Add the brown sugar, baking

powder, and non-dairy milk and mix lightly, until just combined.

Drop 2 heaping tablespoons of the batter onto the prepared baking sheet for

each biscuit, leaving at least 1½ inches (4 cm) between them. Bake for about 20

minutes, until golden brown. Serve warm.

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