Sweet Potato Drop Biscuits [oil-free, vegan]

NOTE: You will want to double this recipe if you have a husband like mine!

1 cup cooked and cooled sweet potato

1 T maple syrup, coconut nectar, or agave

3 T tahini (a good, runny tahini works best!)

1 t apple cider vinegar
1 T water
1/2 t salt
2 t baking powder
1 cup white whole wheat flour or whole wheat pastry flour

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Mix the wet ingredients in one bowl and the dry in a bit larger one.

Fold the wet mixture into the dry with a silicone spatula, adding a bit of cold water to make sure the dry ingredients are completely moistened. Lightly knead, but do not overmix.

Drop 2 T of batter mixture onto parchment paper-lined pan and bake for 15-18 minutes, or until lightly browned and firm to the touch.

Biscuits inspired by Isa Chandra Moskowitz