This recipe is the byproduct of leftover baked sweet potato from my Thanksgiving "Sweet Potato Crisp." Mix up a few ingredients and pop them in the oven for a homey accompaniment to soup or salad.
Most biscuit recipes call for rolling the dough and cutting out circles. I find it easier to use my hands to gently form the circles and place on the baking sheet. Either way works, and you end up with a pretty, orange-colored biscuit.
Sweet Potato Biscuits
1 cup whole wheat pastry flour
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons butter or trans fat free margarine
1/2 cup cooked, mashed sweet potato
1/4 cup any type milk (I used unsweetened almond milk)
Preheat oven to 400°F. Coat baking sheet with nonstick spray or parchment paper. In mixing bowl, whisk together flour, baking powder, and salt. Cut in butter or margarine with fork until crumbly. Stir in sweet potato and milk.
Divide dough into 8 equal portions. Gently form into balls and flatten to 1/2-inch thick. Place on baking sheet. Bake 13 to 15 minutes until lightly browned. Makes 8 biscuits, 2 points plus for Weight Watchers or 97 calories each.