Sweet Potato Biscuits

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Sweet Potato Biscuits

Prep Time: 20 minutes

 

Ingredients

 

1 cup mashed, cooked sweet potato*

1/4 cup sugar

1 beaten egg

1 tablespoon margarine or butter, melted

1 cup milk

3 cups self-rising flour

1 teaspoon baking powder

1/2 cup shortening

 

Directions:

 

1. Combine mashed sweet potato, sugar, egg, and melted

margarine or butter in a mixing bowl. Beat with a fork

until smooth. Stir in milk. Set mixture aside.

2. Stir together self-rising flour and baking powder

in a large mixing bowl. Cut in shortening until

mixture resembles coarse crumbs. Make a well in the

center of dry mixture. Add sweet-potato mixture and

stir just until combined.

3. Turn out onto a well-floured surface. Knead gently

for 10 to 12 strokes. Roll or pat dough to 1/2-inch

thickness. Cut with a floured 2-1/2-inch biscuit

cutter. Reroll as necessary. Place biscuits 1 inch

apart on a large baking sheet.

4. Bake in a 400 degree F oven for 15 to 20 minutes or

until the biscuits are lightly browned. Makes 16 to 18

biscuits.

*NOTE: To make 1 cup mashed potatoes, peel 2 medium

sweet potatoes (about 1 pound total). Cut into

1-1/2-inch chunks. Place in a large amount of boiling

water. Simmer about 20 minutes or until very tender.

Drain. Mash with a potato masher or beat with an

electric mixer.

Make-Ahead Tip: Cook and mash the sweet potato in a

bowl. Cover and chill up to 1 day ahead. Cool

biscuits; place in an airtight freezer container or a

plastic freezer bag. Seal, label, and freeze up to 1

month. To reheat: wrap frozen biscuits in foil. Bake

in a 350 degree F oven for 10 to 15 minutes or until

warm.

 

Nutritional facts per serving

 

calories: 182 , total fat: 8g , saturated fat: 2g ,

cholesterol: 14mg , sodium: 341mg , carbohydrate: 24g

, fiber: 3g , protein: 3g , vitamin A: 26% , vitamin

C: 4% , calcium: 10% , iron: 7%

 

 

 

 

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