Gluten-Free Sweet Potato Biscuit Sandwich

I’m in love with a new recipe I threw together over the weekend, this Gluten-Free Sweet Potato Biscuit Sandwich. First of all, what’s not to love about anything with sweet potatoes in it. Am I right? But throw on top of that a little tofu scramble and some more sweet potatoes (in the form of a Smoky Glazed Sweet Potato Slice), and you can see why I’m so in love. May I have another, please?

A close-up of a biscuit sandwich on a plate with another sandwich behind it. The text reads, "Gluten-free sweet potato biscuit sandwich."
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It’s not just me is it? This really is a sandwich to make your heart go pitter patter…even just a tad? And not in the trip-to-the-emergency-room kind of way. In fact, that’s what we hope to avoid.

How to Make Sweet Potato Biscuit Sandwich

This recipe creates a gluten-free biscuit made with sweet potatoes. To make the biscuits, first combine gluten free baking flour, baking powder, and salt in a bowl.

In a food processor combine vegan butter, vegan cheddar cheese shreds, mashed sweet potatoes, plant-based milk, apple cider, and flaxseed. Pulse several times until mostly combined. Pour this into the flour mixture and stir it until combined. Form it into a dough ball.

Place a sheet of plastic wrap on your counter and place the dough ball on top. Next, spray another piece of plastic wrap with vegetable cooking spray and place that, sprayed side down, on top of the dough ball. Then use a rolling pin to roll out the dough into a rectangle.

Cut it into 8 squares (one single cut down the middle and three cuts equally distributed horizontally). Bake the biscuits for about 15 – 18 minutes, until the edges are golden brown.

A sweet potato biscuit sandwich on a plate with a skillet of tofu scramble behind it.

Smoky Sweet Potato Slices

What really makes this recipe sing is the smoky sweet potato slices.

Cook a sweet potato in the microwave until just tender. Then allow it to cool for several minutes before cutting into 8 slices. I keep the peel on, but you can remove the peel if that’s your preference.

Cook the sweet potato slices in a skillet with some oil and smoke sauce. Top each with just a bit of agave nectar and cook until golden brown on both sides.

Assemble Your Sandwiches

Once the biscuits are cooled, cut them in half and top each with a smokey sweet potato slice, some tofu scramble and a slice of vegan cheese. Place these on a baking sheet and place them in the oven (without the biscuit top) and cook for several minutes until the vegan cheese has melted.

Remove the pan from the oven, and top each sandwich with the top half of the bisect and return to the oven for just a few more minutes to allow the top biscuit to toast a little.

Allow them to cool a few minutes before serving.

Best Vegan Breakfast Recipes!

There’s nothing like a savory sandwich to start out your day. It leaves you feeling satisfied and stays with you throughout your busy morning.

I like to make the biscuits and the Scrambled Tofu the night before. That way when I get up in the morning, I simply throw a few sweet potato slices in the skillet, add the smoke sauce and let the house fill with the delicious aroma!

If you’d like some more vegan breakfast recipes, be sure and check out my Vegan Breakfast Biscuit Casserole recipe! You’ll also love these amazing Vegan Banana Muffins. Make them ahead and serve them all week long!

A gluten-free sweet potato biscuit sandwich sits on a wood table with another sandwich behind it.

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

A gluten-free sweet potato biscuit sandwich sits on a plate on a wooden table with another sandwich behind it.

Sweet Potato Biscuit Sandwich

Enjoy the sweet and savory flavors of this Sweet Potato Biscuit Sandwich recipe, featuring layers of smoky sweet potatoes, tofu scramble, and vegan cheese.
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Sweet Potato Biscuit Sandwich
Prep Time: 15 minutes
Cook Time: 25 minutes
Resting Time: 10 minutes
Total Time: 40 minutes
Servings: 8
Calories: 443kcal
Author: Marly

Ingredients

Sweet Potato Biscuit

  • 3 cups gluten-free baking mix
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons vegan butter, sliced
  • 1/2 cup vegan cheddar cheese shredded
  • 1 1/2 cup plant-based milk
  • 1 tablespoon apple cider vinegar
  • 1/2 cup cooked sweet potatoes cooled
  • 1 tablespoon ground flaxseed

Smoky Sweet Potato Slices

  • 1 medium sweet potato perforated with a fork
  • 1 tablespoon olive oil
  • 2 tablespoons liquid smoke
  • 2 tablespoons agave nectar
  • 1/2 teaspoon salt

Sandwich Assembly

Instructions

Sweet Potato Biscuit

  • Preheat oven to 400F°. Prepare a baking pan by spraying it with vegetable spray or covering with parchment paper.
  • Combine the Gluten-free baking mix, baking powder, and salt in a large bowl. Stir until combined.
  • In the bowl of a food processor, add the butter slices, shredded cheese, milk, vinegar, sweet potato, and flax. Pulse several seconds until everything is well combined. 
  • Pour the butter mixture into the flour mixture, scraping the bowl to use it all. Stir until combined. This might require using your hands to turn the dough several times to get the dry and wet ingredients to combine.
  • Form the dough into a ball and place on prepared baking sheet. Tear off a piece of plastic wrap large enough to cover baking sheet and spray one half of it with cooking spray. Lay the plastic, sprayed side down, on top of the dough. Using a rolling pin, roll the dough into a large rectangle. Lift the plastic off and rearrange it to roll the dough out.
  • Once the dough is in the right shape, cut it into eight pieces, and then spread them out on the pan so there’s space between them. Bake for 15 minutes, until the edges are a golden brown.
  • Remove the biscuits from the oven and allow them to cool enough to handle.

Smoky Sweet Potato Slices

  • Place potato in microwave and cook for 2 minutes, until tender. Remove and set aside to cool slightly, 3 minutes.
  • Add olive oil and 1 tablespoon liquid smoke to a large skillet over medium heat. Cut cooled potato into 8 slices. Place slices skillet. Pour remaining liquid smoke and agave nectar over slices.Cook 4minutes until bottom is golden. Then flip and cook other side another 4 minutes. Sprinkle with salt and set aside to cool.

Sandwich Assembly

  • Slice the biscuits in half. Place the bottom half of the biscuit back on the baking sheet. Top with the Smoky Sweet Potato Slices, followed by some tofu scramble, and topped with cheese slice. Repeat this for each of the biscuits.
  • Place the pan back in the still warm oven for about 3 – 5 minutes to allow the cheese begins to melt.
  • Once the cheese has begun to melt, top each with the other half of the biscuit and use a spatula to place the finished biscuit sandwich on a plate to be served. Allow the sandwich to cool a bit before serving.

This savory breakfast sandwich covers all the bases. There’s a subtle sweetness from the biscuits that dances delicately with the smoky hues of the Sweet Potato Slices and the cheesy overtures from the Scrambled Tofu. It’s a celebration of flavors that will leave your taste buds and your tummy feeling quite content!

Enjoy!

Updated by Marly · Permalink