Sweet Potato Biscuits (ADA)Submitted by christinavt
Makes 24 servings
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These light biscuits are great when served with roast chicken or beef. From the American Diabetes Association. cooked mashed sweet potato, low-calorie margarine, brown sugar, unbleached white flour, baking powder, baking soda, low-fat buttermilk, pecans cvt
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Ingredients
| 151 |
g (one medium) cooked yam, mashed |
| 2 |
tbsp light margarine spread (4109) |
| 1 |
tbsp brown sugar |
| 2 |
cups unbleached white flour |
| 2 |
tsp baking powder |
| 1/2 |
tsp baking soda |
| 3/4 |
cup low-fat buttermilk |
| 2 |
tbsp toasted pecans, minced |
Directions
- Preheat the oven to 400 degrees F. Combine the sweet potato, margarine, and brown sugar in a bowl and beat well. In a separate bowl, combine the flour, baking powder, and baking soda. Add the buttermilk. Combine the sweet potato and flour mixtures. Fold in the pecans.
- Turn the dough out on a lightly floured surface. Knead only for 8 strokes. Roll the dough out to 1/2-inch thickness. Cut with the floured rim of a glass or use a floured biscuit cutter. Place on an ungreased cookie sheet and bake for 16-18 minutes until tops are browned and biscuits are flaky.
Categories
Potatoes, Breads, American-Southern, Thanksgiving, Bake, Vegetarian
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Serving Size 27.0g |
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Amount Per Serving |
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Total Carbohydrates 10.6g 4%
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| Vitamin A 1% |
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Vitamin C 1% |
| Calcium 3% |
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Iron 3% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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