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Sweet Potato Biscuits

Sweet Potato BiscuitsServe these golden-hued, sweet potato biscuits hot out of the oven for breakfast or as an addition to almost any type of meal.

Recipe Ingredients:

2 1/2 cups all-purpose flour
1 tablespoon baking powder
Dash salt
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups fresh sweet potatoes (yams), cooked and mashed or 2 (15-ounce) cans sweet potatoes, drained and mashed
4 tablespoons light margarine, melted
1 teaspoon vanilla extract

Cooking Directions:

  1. Preheat oven to 450°F (230°C).
  2. In large bowl, combine flour, baking powder, salt, sugar, cinnamon, and nutmeg; stirring well.
  3. In another bowl, combine sweet potatoes, margarine, and vanilla; add to flour mixture stirring just until dry ingredients are moistened.
  4. Sprinkle flour on a work surface (waxed paper).
  5. Turn dough out on floured surface and knead about ten times.
  6. Roll dough to 1/2-inch thickness; cut into rounds with 2-inch round cutter.
  7. Place rounds on baking sheet coated with nonstick cooking spray.
  8. Bake 12 to 15 minutes or until golden.

Makes 24 biscuits.

Nutritional Information Per Serving (1/24 of recipe): CAL 93.24 (11% from fat); FAT 1.59g; PROTEIN 1.807g; CARB .83g; CHOL 0mg; SODIUM 88.59mg

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe and photograph provided courtesy of Louisiana Sweet Potato Commission.