Colorful Sweet Potato Biscuits Recipe
- 3/4 cup mashed cooked sweet potatoes
- 2/3 cup milk
- 1/4 cup butter, melted
- 1-2/3 cups self-rising flour
- 1 tablespoon sugar
- 1. In a bowl, combine the sweet potatoes, milk and butter. Combine the flour and sugar; stir in the sweet potato mixture just until moistened.
- 2. On a lightly floured surface, knead dough slightly or until no longer sticky. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Bake at 425° for 10-15 minutes or until golden brown. Serve warm. Yield: 9 biscuits.
1 each: 164 calories, 6g fat (4g saturated fat), 16mg cholesterol, 331mg sodium, 25g carbohydrate (5g sugars, 1g fiber), 3g protein.
Reviews for Colorful Sweet Potato Biscuits
"I made this biscuit for older cooks and they raved on texture and tasted. I also am at 7,000 feet elevation."
"I wondered if the amount of milk was correct, as the dough was extremely soft and moist. I had to knead in quite a bit of flour before I could get a dough that would actually roll out. The problem may have been that I substituted mashed pumpkin for sweet potatoes, but I wouldn't think that made a difference.I added 1 tsp. additional sugar and 1/4 tsp. pumpkin pie spice. We enjoyed these very much and I will definitely make them again."
"I made drop biscuits instead of rolling them out and cutting with a biscuit cutter. They still turned out tasty. Perfect with honey butter."