Sweet potato mash replaces a lot of the oil in these biscuits and also makes them a beautiful yellow color with flecks of orange.
Great served with winter soups and stews.
To make them nut free you can replace the almond milk with rice milk.
Chop sweet potato into 1/2 inch coins, place in a small sauce pan and cover them in water. Bring to a boil and turn them down to medium heat and cook covered until potatoes fall apart by touching them with a fork. It usually takes them about 10 to 15 minutes to cook. After cooked, take off heat and drain excess water from the potatoes. Let them cool and mash them with a fork, measure out 1/2 cup and set aside.
In a small mixing bowl, mix together almond milk and vinegar and let set for a few minutes to curdle.
Preheat oven to 400 degrees.
In a separate large mixing bowl mix together the flours, baking soda and powder, salt and sugar.
Whisk together the sweet potato with the almond milk mixture. Pour into the mixing bowl with the flour and mix together until almost incorporated. Then add the oil to the dough, put a few drops of oil on your hands, and start kneading the dough with your hands. Fold the dough over onto itself a couple times.
Next, spread the dough out about 3/4 inches thick on a floured surface, then sprinkle the top with flour. With a 2 & 1/2 inch biscuit cutter, cut the biscuits out and lay onto a greased cookie sheet. Bake for 12 to 15 minutes or until golden on top.