SUNSET SWEET POTATO DROP BISCUITS
Another healthy recipe from Tony Horton's cookbook called "Thin Kitchen". We had these today for lunch and they are for sure a sweet potato biscuit. Everyone enjoyed them including my 16 year old nephew Rhyan who said he could have ate all of them. LOL They are not a light and fluffy biscuit but more dense and moist inside. My...
Provided by Kimberly Biegacki
Categories Biscuits
Time 25m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400 degrees. Coat baking sheet with nonstick vegetable oil cooking spray. I didn't have any fresh sweet potatoes so I used canned sweet potatoes instead.
- 2. Combine sweet potatoes, oil, vinegar, syrup, and salt in large bowl. Sift in flour baking powder, and nutmeg.
- 3. Cut dry ingredients into sweet potato mixture with a fork until the mixture comes together. Stir in 2 to 3 Tbsp. water, or enough to get dough to hold together.
- 4. Drop golf ball sized rounds of dough onto prepared kaing sheet. Bake 15 to 17 minutes, or until tops are lightly browned and firm to the touch. Serve warm. You can roll the dough out and cut with a 2 inch round cutter too.
- 5. Nutritional Info: Serving size: 1 biscuit Calories 80, fat total 3.5 grams, saturated fat 0 grams, carbs 12 grams, fiber 1 gram, protein 1 gram
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