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.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 25

Resting Time 10

Total Time 40

Servings

Calories 443kcal

Author Marly McMillen

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

1 batch Tofu Scramble
8 slices vegan cheddar cheese

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.

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