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Print This Sweet Potato Biscuits Recipe

Sweet Potato Biscuits Recipe

Sweet Potato Biscuits on blue Pottery Plate

Arrange Sweet Potato Biscuits in cake pans and bake at 425 degrees F for about 20 minutes or until golden brown.
Serve hot with plenty of butter and jam. Also goes great with country ham slices. Recipe by Martha Ashberry,Mathews County,Va.

2 cups flour
2 Tablespoon light brown sugar
1 Tablespoon baking powder
1 teaspoon salt
cinnamon, allspice, ground cloves and/or ginger

1 cup cooked mashed sweet potatoes
1/2 cup butter, softened and room temperature, plus more for the pans
2/3 cup milk
 

Oven Temp: 425°
Recipe Cooking Time:
Pan Type: 2 round cake pans


Sweet Potato Biscuits Directions

Preheat Oven.

Sift the flour, baking powder, sugar, salt and spices into a mixing bowl. Cut in the butter or shortening with a fork until crumbly. Add the sweet potatoes and milk to the flour mixture. Stir with fork until biscuit dough clings together. Dough will be sticky, sprinkle 2 tablespoons of flour on a sheet of foil or cutting board. Turn biscuit dough out. Knead dough 15 times, adding more flour as needed.
Pat biscuits dough out to about 1/2 inch thick. Cut biscuits with a 2 inch biscuit cutter. Place sweet potato biscuits onto the well greased cake pans. Bake biscuits for allotted time or until a nice golden brown. Serve biscuits warm with jam or honey if desired.

Recipe Makes: 10 – 12
Nutritional Facts for Sweet Potato Biscuits
Serving Size 68 g
Amount Per Serving
Calories 179
Calories from Fat 74
Total Fat 8.2g 13%
Saturated Fat 5.1g 25%
Cholesterol 21mg 7%
Sodium 273mg 11%
Potassium 205mg 6%
Total Carbohydrates 23.6g 8%
Dietary Fiber 1.0g 4%
Sugars 3.3g
Protein 3.1g
Vitamin A 42% Vitamin C 2% Calcium 8% Iron 8%

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

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