Whip up my nutritious and delicious sweet potato biscuits recipe with pantry ingredients. Make different sizes of biscuits to match their intended use. I’ve served these at parties with my favorite pork tenderloin for a meat tray. These biscuits go great with all my Louisiana crawfish recipes.
| Servings 22 biscuits |
Ingredients
- 1 (15-ounce) can sweet potatoes drained and mashed
- 4 cups biscuit baking mix
- 1/2 teaspoon ground cinnamon
- 3/4 cup skim milk
- 3 tablespoons butter softened
Ingredients
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Instructions
- Preheat oven 450°F. In mixing bowl, mix mashed yams with baking mix and cinnamon. Add milk and butter to mixture, stirring until blended.
- Roll on floured surface to 1-inch thickness. Cut with 2-inch cutter or glass, and place on ungreased baking pan.
- Bake 10 - 12 minutes or until golden brown. Serve hot.
Nutritional Info
Per Serving: Calories 115, Protein (g) 2, Carbohydrate (g) 17, Fat (g) 4, Calories from Fat (%) 35, Saturated Fat (g) 1, Dietary Fiber (g) 1, Cholesterol (mg) 0, Sodium (mg) 286 Diabetic Exchanges: 1 starch, 1 fat Terrific Tidbit: For a savory biscuit, delete the cinnamon and add 1 tablespoon chopped parsley and 1 teaspoon seasoning salt or seasoning mix.
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