By including sweet potatoes
in these golden tasty biscuits, you’re including nutrition.
Savory
Sweet Potato Biscuits
- 1 (15-ounce) can sweet
potatoes (yams), drained and mashed
4 cups all-purpose baking mix
1 tablespoon parsley flakes
1 teaspoon Chef Paul Prudhomme’s Poultry Magic*
3/4 cup skim milk
3 tablespoons margarine, softened
- Preheat oven to 450°F
(230°C).
- In a large bowl, mix the
mashed yams with the baking mix, parsley and Poultry Magic. Add
milk and margarine to the mixture, stirring until blended.
- Roll on floured surface
to 1-inch thickness. Cut with a 2-inch cutter or a glass and
place on baking sheet.
- Bake for 10 to 12 minutes
or until golden brown.
Makes 20 biscuits.
*If unavailable in your area, substitute
with another poultry seasoning.
Per serving: CAL 135 (33% from fat); FAT
5g; PROTEIN 2.3g; CARB 19.6g; CHOL 0.15mg; SODIUM 344mg
Created by Louisiana Sweet Potato Commission
spokesperson, Holly Clegg.
Recipe provided courtesy
of Louisiana Sweet Potato Commission.
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