Sweet Potato Shortcake Biscuits – a delicious recipe with sweet potatoes, nonfat milk, light butter, sugar, cinnamon, baking mix. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425 degrees.
2
Mash the drained sweet potatoes.
3
Melt light butter, stir in sugar.
4
Combine in bowl, mashed sweet potatoes, milk, butter/sugar mixture and cinnamon.
5
Add biscuit mix and mix until blended, some lumps with remain.
6
Drop by spoonfuls onto baking sheets lightly coated with non stick cooking spray, making 6 equal portions.
7
If desired top each biscuit with raw sugar for a sweet and crunchy topping.
8
Bake on high oven rack for 12-14 minutes or until golden and baked in center. Check for doneness with a toothpick.
9
Serve with nonfat plain yogurt cheese and fresh fruit or your choice of butter, jam or honey.
10
Makes a fluffy, light and sweet biscuit.
120
kcal
Calories
7
g
Fat
14
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (15 ounce) can sweet potatoes, drained, 1/2 cup nonfat milk, 2 tablespoons melted light butter, 2 tablespoons sugar (could use less sugar or substitute Splenda), and more.
Yes, Sweet Potato Shortcake Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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