SAVORY SWEET POTATO BISCUITS
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Louisiana Sweet Potatoes
You can quickly whip up these biscuits with ingredients found in your pantry. By including yams, you’re including nutrition.
Makes 20 biscuits.
• 1 (15 oz.) can sweet potatoes (yams), drained and mashed
• 4 cups all-purpose baking mix
• 1 tbsp. parsley flakes
• 1 tsp. Chef Paul Prudhomme’s Poultry Magic
• 3/4 cup skim milk
• 3 tbsp. margarine, softened
Preheat oven to 450 degrees.
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.
Per serving: CAL 135 (33% from fat); FAT 5g; PROTEIN 2.3g; CARB 19.6g; CHOL 0.15mg; SODIUM 344mg
Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry - www.sweetpotato.org
* Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.
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