I have been vegan for nearly two years and one thing I have found out during that time is that the sweet potato is my friend.

I use it in dozens of recipes, including Mexican dishes, and our family just discovered one for biscuits.

So as you prepare for Thanksgiving, don’t forget about the bread and how you can change things up a bit.

The first thing you’ll notice about these biscuits is the color. They are orange and yellow. These biscuits will give you another reason to give thanks once you take a bite.

Actually, you may find yourself trying to fit an entire biscuit in your mouth. They’re that good. These biscuits contain fiber and protein, and are very healthy for you as well.

Sweet potatoes rock! They are not only yummy, but a good source of vitamins C and D and iron.

Almond milk, which is another key ingredient, helps to lower cholesterol. If you are allergic to nuts, no problem. You can use rice milk in this recipe.

And as always, enjoy that vegan thing. Happy Thanksgiving, everybody!

SWEET POTATO BISCUITS

1 small sweet potato

¾ cup almond milk (rice milk if you have a nut allergy)

1 teaspoon apple cider vinegar

1¼ cup whole wheat flour

¾ cup all purpose flour

1½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon sea salt

1 teaspoon sugar

1 tablespoon canola oil

Cut up potato and boil. When soft, drain the water, mash them with a fork, measure out ½ cup and set aside. In a small mixing bowl, mix almond or rice milk and vinegar together. Let it sit for a few minutes. Preheat oven to 400 degrees. In a separate large mixing bowl, mix the flours, baking soda and powder, salt and sugar together. Then add oil to the dough and start kneading it with your hands. Fold the dough over a few times.

Next, spread the dough out about ¾ inches thick on a floured surface and sprinkle the top with flour. With either using a 2½ inch biscuit cutter or a knife with you best estimate, cut biscuits and lay onto a greased cookie sheet. Bake 12 to 15 minutes or until golden on top and serve. This recipe should make around 7 biscuits.

Jeff Peterson anchors from 5 to 7 a.m. on CBS 13 and from 7 to 8 a.m. on FOX 23 and is a vegan.