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Spiced Sweet Potato Biscuits

 Spiced Sweet Potato Biscuits
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.
12 ServingsPrep: 25 min. Bake: 10 min.


  • 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


  • 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,

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Spiced Sweet Potato Biscuits (continued)

Nutritional Facts: 19 g carbohydrate, 1 g fiber, 3 g protein.