Sweet Potato Biscuits
This recipe makes a wonderfully light and fluffy biscuit. A great
way to use up those leftover mashed sweet potatoes. Either
canned mashed sweet potatoes, or leftover sweet potatoes can be
used in this recipe. I make my mashed sweet potatoes using a
little brown sugar and cinnamon, which lends a little spice to
the biscuits.
1 c Flour
3 t Sodium Free Baking Powder
2 t Sugar
2 T Unsalted Butter
3/4 c Sweet Potatoes,Mashed
1/4 c Milk
Preheat the oven to 400 degrees F. In a medium bowl, stir
together the flour, baking powder and sugar. Cut in the
shortening until pieces of butter are pea-sized or smaller. Mix
in the sweet potatoes, and enough of the milk to make a soft
dough. Turn dough out onto a floured surface, and roll or pat out
to 1/2 inch thickness. Cut into circles using a biscuit cutter or
a drinking glass. Place biscuits 1 inch apart onto a greased
baking sheet. Bake for 12 to 15 minutes in the preheated oven, or
until golden brown.
Yield: 10 Servings
Per Serving:
98 Calories
2 g Protein
3 g Total Fat
1 g Saturated Fat
0 g Polyunsaturated Fat
1 g Monounsaturated Fat
17 g Carbohydrates
0.8 g Fiber
8 mg Sodium
221 mg Potassium
6 mg Cholesterol
Diabetic Exchanges
0.5 Starch
0 Fruit
0 Milk
0 Other Carbohydrates
1 Vegetable
0 Lean Meat
0 Very Lean Meat
0.5 Fat
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