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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.