2 md Sweet potatoes; peeled and
-diced
4 c All-purpose flour
1/2 c Light brown sugar; packed
5 ts Baking powder
1 ts Salt
10 tb Margarine
1/3 c Milk
1- In 3-quart saucepan over high heat, heat sweet-potato dices and enough
water to cover to boiling. Reduce heat to low; cover and simmer 12 to 15
minutes until potatoes are fork tender. Drain the potatoes; mash and set
aside to cool.
2- Preheat oven to 425 degress F. In large bowl, combine flour, brown
sugar, baking powder, and salt. With pastry blender cut in margarine until
mixture resembles couarse crumbs. Stir in milk and cooled mashed sweet
potatoes; mix until just combined.
3- On lightly floured surface, pat dough into an 8 1/2-inch square. Cut
dough in half. Cut each half into 10 equal pieces. Place biscuits,
2-inches apart, on 2 ungreased large cookie sheets.
4- Place cookie sheets on 2 oven racks; bake biscuits 12 to 15 minutes
until golden, rotating cookie sheets between upper and lower racks halfway
thruogh baking time.
Serve biscuits warm. Or cool on wire rack, store in tightly covered
container to use within 1 day or wrap in foil and freeze to use within 2
weeks.
NOTES: Per serving: One biscuit; 200 calories. 6g fat, 33g carb.
Lou&Sally Eisenberg sparky@netgate.net
Yields
20 Servings
