SWEET POTATO BISCUITS
Also see Article: Louisiana Sweet Potatoes
Serve these biscuits hot out of the oven for breakfast or as an addition to any meal.
Makes 2 dozen.
• 2 1/2 cups all-purpose flour
• 1 tbsp. baking powder
• Dash salt
• 1/4 cup sugar
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 2 cups fresh sweet potatoes (yams), cooked and mashed or 2 (15 oz.) cans sweet potatoes, drained and mashed
• 4 tbsp. light margarine, melted
• 1 tsp. vanilla
Preheat oven to 450 degrees.
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.
Per serving: CAL 93.24 (11% from fat); FAT 1.59g; PROTEIN 1.807g; CARB .83g; CHOL 0mg; SODIUM 88.59mg
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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