Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Rolls/Bisc.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium sweet potatoes -- peeled and diced
4 cups all-purpose flour
1/2 cup light brown sugar -- packed
5 teaspoons baking powder
1 teaspoon salt
10 Tablespoons margarine
1/3 cup milk
In 3-quart saucepan over high heat, heat sweet-potato dices and
enough water to cover to boiling. Reduce heat to low; cover and
simmer 12 to 15 minutes until potatoes are fork tender. Drain the
potatoes; mash and set aside to cool.
Preheat oven to 425 degrees F. In large bowl, combine flour, brown
sugar, baking powder, and salt. With pastry blender cut in margarine
until mixture resembles couarse crumbs. Stir in milk and cooled
mashed sweet potatoes; mix until just combined.
On lightly floured surface, pat dough into an 8-1/2" square. Cut
dough in half. Cut each half into 10 equal pieces. Place biscuits,
2-inches apart, on 2 ungreased large cookie sheets.
Place cookie sheets on 2 oven racks; bake biscuits 12 to 15 minutes
until golden, rotating cookie sheets between upper and lower racks
halfway through baking time.
Serve biscuits warm. Or cool on wire rack, store in tightly covered
container to use within 1 day or wrap in foil and freeze to use
within 2 weeks.
NOTES: Per serving: One biscuit; 200 calories. 6 g fat, 33 g carb.
