• 2 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Grease a large baking sheet. Set aside. Chill a medium mixing bowl and the beaters of an electric mixer.

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  • 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.)

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  • 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.)

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  • 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.

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  • 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).

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  • 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.

Lower-Fat Version:

Use reduced-fat packaged biscuit mix and frozen light whipped dessert topping (thawed).

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.

*

If desired, slice the strawberries.

Nutrition Facts

415 calories; 15 g total fat; 8 g saturated fat; 42 mg cholesterol; 704 mg sodium. 65 g carbohydrates; 5 g fiber; 6 g protein;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1