Yam Biscuits
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
22biscuits
Servings
22biscuits
Ingredients
  • 1(15-ounce) can sweet potatoesdrained and mashed
  • 4cups biscuit baking mix
  • 1/2teaspoon ground cinnamon
  • 3/4cup skim milk
  • 3tablespoons buttersoftened
Instructions
  1. Preheat oven 450°F. In mixing bowl, mix mashed yams with baking mix and cinnamon. Add milk and butter to mixture, stirring until blended.

  2. Roll on floured surface to 1-inch thickness. Cut with 2-inch cutter or glass, and place on ungreased baking pan.

  3. Bake 10 – 12 minutes or until golden brown. Serve hot.
Recipe Notes

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.