With less than 24 hours to go before the big gift opening bonanza, I wanted to post these golden sweet potato biscuits that were made for this year’s vegan/vegetarian “no turkey, all sides” Thanksgiving. The recipe I followed can be found (here). I ended up using regular whole wheat flour and olive oil instead of the recipe’s pastry flour and avocado oil. Apparently, the 24-hour Kroger in Fort Wayne, Indiana does not carry avocado oil. Nevertheless, these biscuits turned out great! If you prefer, canned pumpkin can be easily substituted in for the mashed cooked sweet potato. Just a suggestion: these biscuits are even more delicious with honey butter. Now, I’m off to watch 24 hours of “A Christmas Story” on TBS!