| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

By including yams in these 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

1. Preheat oven to 450*F.
2. 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.
3. Roll on floured surface to 1-inch thickness. Cut with a 2-inch cutter or a glass and place on baking sheet.
4. 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.