Serve these biscuits hot
out of the oven for breakfast or as an addition to any meal.
Sweet
Potato Biscuits
- 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
- Preheat oven to 450°F
(230°C).
- In large bowl, combine
flour, baking powder, salt, sugar, cinnamon, and nutmeg; stirring
well.
- In another bowl, combine
sweet potatoes, margarine, and vanilla; add to flour mixture
stirring just until dry ingredients are moistened.
- Sprinkle flour on a work
surface (waxed paper).
- Turn dough out on floured
surface and knead about ten times.
- Roll dough to 1/2-inch
thickness; cut into rounds with 2-inch round cutter.
- Place rounds on baking
sheet coated with nonstick cooking spray.
- Bake 12 to 15 minutes
or until golden.
Makes 2 dozen biscuits.
Per serving: 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 provided courtesy
of Louisiana Sweet Potato Commission.
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