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1
cup mashed, cooked sweet potato*
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1/4
cup sugar
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1
beaten egg
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1
tablespoon margarine or butter, melted
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1
cup milk
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3
cups self-rising flour
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1
teaspoon baking powder
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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.
- Note *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.
- Make Ahead Tip 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,
- Calories 182,
- Protein (gm) 3,
- Carbohydrate (gm) 24,
- Fat, total (gm) 8,
- Cholesterol (mg) 14,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 268,
- Vitamin C (mg) 2,
- Sodium (mg) 341,
- Calcium (DV %) 101,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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