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- 1 cup mashed, cooked sweet potato*
- 1/4 cup sugar
- 1 beaten egg
- 1 tablespoon margarine or butter, melted
- 1 cup milk
- 3 cups self-rising flour
- 1 teaspoon baking powder
- 1/2 cup shortening
1. Combine mashed sweet potato, sugar, egg, and melted margarine or butter in a mixing bowl. Beat with a fork until smooth. Stir in milk. Set mixture aside.
2. Stir together self-rising flour and baking powder in a large mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center of dry mixture. Add sweet-potato mixture and stir just until combined.
3. Turn out onto a well-floured surface. Knead gently for 10 to 12 strokes. Roll or pat dough to 1/2-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter. Reroll as necessary. Place biscuits 1 inch apart on a large baking sheet.
4. Bake in a 400 degree F oven for 15 to 20 minutes or until the biscuits are lightly browned. Makes 16 to 18 biscuits.
- To make 1 cup mashed potatoes, peel 2 medium sweet potatoes (about 1 pound total). Cut into 1-1/2-inch chunks. Place in a large amount of boiling water. Simmer about 20 minutes or until very tender. Drain. Mash with a potato masher or beat with an electric mixer.
- Cook and mash the sweet potato in a bowl. Cover and chill up to 1 day ahead. Cool biscuits; place in an airtight freezer container or a plastic freezer bag. Seal, label, and freeze up to 1 month. To reheat: wrap frozen biscuits in foil. Bake in a 350 degree F oven for 10 to 15 minutes or until warm.
- Servings Per Recipe 16,
- cal. (kcal) 182,
- Fat, total (g) 8,
- chol. (mg) 14,
- sat. fat (g) 2,
- carb. (g) 24,
- fiber (g) 3,
- pro. (g) 3,
- vit. A (RE) 268,
- vit. C (mg) 2,
- sodium (mg) 341,
- calcium (mg) 101,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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