Sweet Potato Biscuits


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  • 1 potato, sweet cooked, mashed
  • 2 tablespoon margarine
  • 1 tablespoon sugar, brown
  • 2 cup(s) flour, all-purpose unbleached, white
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup(s) low fat buttermilk
  • 2 tablespoon nuts, pecans, toasted minced


  1. Preheat the oven to 400. 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.

Nutritional Information

Serving Size: 8-9 biscuits
Calories: 166
Total Fat: 4 g
Saturated Fat: 1 g
Trans Fat: 0 g
Sugar: 4 g
Sodium: 225 mg
Carbs: 28 g
Protein: 4 g




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