Vegan Sweet Potato Biscuit Recipes
1 small sweet potato or 1/2 large sweet potato

1/2 cup brown rice flour (can substitute sorghum)
1/2 cup sorghum flour (can substitute brown rice flour)
1/2 cup tapioca starch
1 tbsp. amaranth flour
2 tbsp. quinoa flour
1 tbsp. almond flour
4 tbsp. arrowroot starch
1 tsp. xanthan gum
1 tbsp baking powder
1/2 tsp. baking soda
1/2 tsp smoked paprika
1/2 tsp fine sea salt

4 tbsp. dairy free butter-flavored shortening

1 cup cashew milk (combine 1/2 cup raw cashews in a blender with enough hot water to bring it to the 1 cup line)
1 tsp lemon juice
2 tbsp. honey

Microwave sweet potato with a low level of water in the bowl, covered, until tender. Mash or run through a potato ricer and measure 1/2 cup.