A while back, I made some really decadent sweet potato biscuits, spread with a maple butter I whipped together. They were seriously the hit of the party, and soon I had requests to make it at other functions.
Well, too bad those were full of saturated fat from cow’s milk and butter, and I don’t bake like that anymore! But I’ve discovered my secret weapon when it comes to reproducing a flaky, tender crumb – I use Earth Balance vegan butter now! It’s made with a blend of different oils, is solid like butter, tastes like it, and best of all, does not have any partially hydrogenated fats (which means that there are no trans fats). Not only do I bake with it, I also can make a mean butter and white wine pasta sauce with it. My morning toast and jam are happy, too. It’s basically one of my great discoveries of vegan cooking and baking!
I baked a few sweet potatoes the other day and had the last two lying lonely in the fridge, so I figured it would be my perfect opportunity to try this sweet potato biscuit, veganized! And it totally worked! I didn’t make a maple butter this time; simply spreading warm biscuits with Earth Balance vegan butter and drizzling with maple syrup was perfect enough.