Sweet Potato Biscuits Recipe

Sweet Potato Biscuits Recipe photo by Taste of Home

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A pumpkin cookie cutter can be used for sweet treats and for savory biscuits as well. These biscuits are a fun addition to any meal in fall.

This recipe is:

Diabetic Friendly

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Sweet Potato Biscuits Recipe

Prep: 25 min. Bake: 10 min.

Yield: 12 Servings

25 10 35

Ingredients

1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup cold butter, cubed
1 cup cold mashed sweet potatoes (prepared without milk or butter)
1/3 cup milk
1 egg, lightly beaten
1/2 teaspoon sugar

Directions

In a large bowl, combine the first five ingredients. Cut in butter until crumbly. Combine sweet potato and milk; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10-15 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. pumpkin-shaped cookie cutter or biscuit cutter.
Place 2 in. apart on a greased baking sheet. Brush with egg; sprinkle with sugar. Bake at 425° for 10-12 minutes or until golden brown. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 biscuit equals 141 calories, 6 g fat (3 g saturated fat), 32 mg cholesterol, 229 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Sweet Potato Biscuits in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p123