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Also see Article: Louisiana Sweet Potatoes

Serve these yummy biscuits right out of the oven, or let cool and use to create finger sandwiches. These biscuits are a nice addition to any brunch or lunch.


    • 3 cups all-purpose flour
    • 1 tablespoon sugar
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1 (15-ounce) can sweet potatoes (yams), drained and mashed
    • 3/4 cup skim milk


Preheat the oven to 450 degrees F.

In a large bowl, mix together the baking mix, sugar, cinnamon, and nutmeg.

Add the sweet potatoes and milk, and mix until well combined.

Roll out the mixture on a floured surface to 1 inch thick.

Cut individual biscuits with a 2-inch cutter or an inverted glass, and place them on a baking sheet.

Bake for 10 to 12 minutes, or until golden.

Per serving:
CAL 111 (25% from fat); FAT 3g; PROTEIN 2g; CARB 19g; CHOL 0 mg; SODIUM 270 mg

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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