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Ingredients
- 1 sweet potato cooked, mashed
- 2 tablespoon margarine
- 1 tablespoon brown sugar
- 2 cups flour, all-purpose unbleached, white
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup low fat buttermilk
- 2 tablespoon pecans
Instructions
- Preheat the oven to 400 degrees F.
- Combine the sweet potato, butter 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.
- 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