Sweet Potato Biscuits [ADA]

Sweet Potato Biscuits

These light biscuits are great served with roast chicken or beef.

Number of Servings: 24
Serving Size: 1 biscuit
Ingredients
Name Measure Weight
cooked mashed sweet potato 1 ea ---
low-calorie margarine 2 Tbsp ---
brown sugar 1 Tbsp ---
unbleached white flour 2 cups ---
baking powder 2 tsp ---
baking soda 1/2 tsp ---
low-fat (1%) buttermilk 3/4 cup ---
minced toasted pecans 2 Tbsp ---

Preparation Instructions
1 Preheat the oven to 400 degrees F. Combine the sweet potato, margarine,and brown sugar in a bowl and beat well. In a separate bowl, combine the flour, baking powder, and baking soda. Add the buttermilk. Combine the sweet potato and flour mixtures. Fold in the pecans.
2 Turn the dough out on a lightly floured surface. Knead only for 8 strokes. Roll the dough out to 1/2-inch thickness. Cut with the floured rim of a glass or use a floured biscuit cutter. Place on an ungreased cookie sheet and bake for 16- 18 minutes until tops are browned and biscuits are flaky.


This recipe is from More Diabetic Meals in 30 Minutes - Or Less , published by the American Diabetes Association.

Exchanges Per Serving
1/2 Starch

Nutrition Information
Amount per serving
Calories 57
Calories From Fat 9
Total Fat 1 g
Saturated Fat 0 g
Cholestrol 0 mg
Sodium 73 mg
Total Carbohydrate 10 g
Dietary Fiber 0 g
Sugars 2 g
Protein 1 g