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1
16 ounce can sweet potatoes (syrup pack)
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1/2
cup milk
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2
tablespoons margarine or butter, melted
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2 1/2
cups packaged biscuit mix
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2
tablespoons sugar
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1/4
teaspoon ground cinnamon
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1 1/2
- 2
quarts fresh strawberries*, red raspberries, blackberries, and/or blueberries
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3
tablespoons sugar
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1
- 1 1/2
cups whipping cream
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2
tablespoons sugar
1. Grease a large baking sheet. Set aside. Chill a medium mixing bowl and the beaters of an electric mixer.
2. Drain sweet potatoes, reserving 2 tablespoons of the syrup. Mash enough of the sweet potatoes to make 1/2 cup. (Cover and refrigerate any remaining sweet potatoes and syrup to heat later as a side dish.)
3. In a medium mixing bowl stir together the mashed sweet potatoes, the reserved syrup, the milk, and melted margarine or butter. Sprinkle the biscuit mix, 2 tablespoons sugar, and cinnamon over sweet potato mixture; stir just until dough clings together. (The dough might have some lumps and should be thick.)
4. Drop dough onto the prepared baking sheet in 8 equal portions. Bake in a 425 degree F oven about 12 minutes or until golden brown. Transfer to a wire rack and allow to cool slightly.
5. Meanwhile, in a large mixing bowl combine fresh berries and the 3 tablespoons sugar. Set aside. In the chilled mixing bowl beat the whipped cream and the 2 tablespoons sugar with an electric mixer on medium speed until soft peaks form (tips curl).
6. To serve, split each shortcake in half crosswise; place bottom halves on 8 dessert plates. Top with some of the berries and some of the whipped cream. Place a shortcake top on each serving. Makes 8 servings.
- Variation Lower-Fat Version:Use reduced-fat packaged biscuit mix and frozen light whipped dessert topping (thawed).
- Note Nutrition facts for Lower-Fat Version:297 calories, 8 g total fat, (3 g saturated fat), 1 mg cholesterol, 496 mg sodium, 52 g carbohydrate, 2 g fiber, and 4 g protein.
- Note *If desired, slice the strawberries.
- Servings Per Recipe 8,
- Calories 415,
- Protein (gm) 6,
- Carbohydrate (gm) 65,
- Fat, total (gm) 15,
- Cholesterol (mg) 42,
- Saturated fat (gm) 8,
- Dietary Fiber, total (gm) 5,
- Sodium (mg) 704,
- Percent Daily Values are based on a 2,000 calorie diet
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