YAM BISCUITS
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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