Savory Sweet Potato Biscuits
Sweet potatoes add great taste and nutrition to these golden-hued 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.
Nutritional Information Per Serving (1/20 of recipe): 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.