 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 24 |
|
I found this recipe in a local church cookbook. I have not tried it myself, but I thought it sounded very interesting. I might experiment on my guests for Thanksgiving! Any other brave souls out there? Ingredients:
2 cans big country-style biscuits |
1 (28 ounce) can sweet potatoes, drained and mashed with a fork |
1/2 cup butter |
1 cup granulated sugar |
1 cup brown sugar |
1 1/2 teaspoons cinnamon |
1 cup water |
Directions:
1. Spray a 13 X 9 X 2 inch baking pan.
2. Flatten each biscuit with a rolling pin.
3. Add 1 heaping tablespoonful of sweet potato to the center of each biscuit; fold in half and crimp the edges to seal.
4. Lay in pan appx.
5. 8 per side.
6. You can overlap them.
7. Combine butter, sugars, cinnamon, and water in a saucepan and bring to a boil; pour over biscuits.
8. They may float, but they will settle.
9. Bake 350F, uncovered, 35-45 minutes until golden brown.
|
|