Sweet Potato Biscuits (Ada) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 Ingredients:
151 g (one medium) cooked yam, mashed |
2 tbsp light margarine spread |
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:
1. 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.
2. 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.
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