INGREDIENTS
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2 cups {gluten free} Bisquick
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1 leftover baked sweet potato, peeled
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1/3 cup shortening
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2/3 cup milk (cow or unsweetened almond)
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3 eggs
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1 tbls roughly chopped rosemary
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1/2 t. cayenne
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1 tsp thyme leaves
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1/2 tsp kosher salt