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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.



    • 2½ 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 -
* Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.


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