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Also see Article: Louisiana Sweet Potatoes

Makes 1½ dozen biscuits.



    • 1 medium sweet potato (yam)
    • 1 15-oz. can sweet potatoes, drained and mashed
    • 3 cups all-purpose baking mix
    • 2 tbsp. sugar
    • 1/2 tsp. ground cinnamon
    • 1/2 tsp. ground nutmeg
    • 1/3 cup chopped pecans
    • 3/4 cup skim milk
    • 1 tsp. vanilla


Place fresh* sweet potato and water (enough to cover tops of sweet potatoes) in microwave-safe dish; cover and microwave about 3 to 4 minutes until done; drain, peel and mash.

Preheat oven to 450 degrees.

In large bowl, combine baking mix, sugar, cinnamon, nutmeg and pecans.

Add yams, milk and vanilla, mixing until well combined.

Roll on floured surface to 1-in. thick.

Cut with 2-in. cutter or glass and place on baking sheet

Bake 10 to 12 minutes or until golden.

*Canned sweet potatoes are precooked.

For another way to enjoy these biscuits, cut yam pecan biscuits in half, spread with honey-mustard sauce and place sliced ham inside.

Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry -

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