sunset sweet potato drop biscuits

Name: Sunset Sweet Potato Drop Biscuits
Prep time: 10 min
Cook time: 15 min
Yield: 12
Cuisine: American
Ingredients: 1 cup(s) mashed cooked sweet potatoes or yams (2 small baked sweet potatoes); 3 tablespoon(s) canola oil; 1 tablespoon(s) maple syrup; 1 teaspoon(s) apple cider vinegar; 1/2 teaspoon(s) sea salt; 1 cup(s) whole wheat pastry flour; 2 teaspoon(s) baking powder; 1 teaspoon(s) ground nutmeg; - nonstick vegetable oil cooking spray

(4 RATINGS)

181 Pinches 9 Photos

Kim Campbell

Youngstown, OH

Updated on Jan 30, 2012

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 husband was good and didn't have any butter on his but I couldn't resist and added a pat of butter and it was delish. Since these have no eggs or dairy in them I believe that they are also a vegetarian biscuit as well. Hope you enjoy.

Rate

prep time 10 Min

cook time 15 Min

method Bake

yield 12 servings

Ingredients

1 cup mashed cooked sweet potatoes or yams (2 small baked sweet potatoes)
3 tablespoons canola oil
1 tablespoon maple syrup
1 teaspoon apple cider vinegar
1/2 teaspoon sea salt
1 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon ground nutmeg
- nonstick vegetable oil cooking spray

How To Make sunset sweet potato drop biscuits

Step 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.

Step 2

Combine sweet potatoes, oil, vinegar, syrup, and salt in large bowl. Sift in flour baking powder, and nutmeg.
Step 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.
Step 4

Drop golf ball sized rounds of dough onto prepared baking 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.
Step 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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