Whole Grain Sweet Potato Biscuits

1. 1

   In a 3 quart saucepan over high heat, heat the diced sweet-potato and enough water to cover to boiling.

2. 2

   Reduce heat to low; cover and simmer 12 to 15 minutes until potatoes are fork tender.

3. 3

   Drain the potatoes; mash and set aside to cool.

4. 4

   Preheat oven to 425 degress F. In large bowl, combine flour, brown sugar, baking powder, and salt.

5. 5

   With pastry blender cut in margarine until mixture resembles couarse crumbs.

6. 6

   Stir in milk and cooled mashed sweet potatoes; mix until just combined.

7. 7

   On lightly floured surface, pat dough into an 8 1/2-inch square.

8. 8

   Cut dough in half.

9. 9

   Cut each half into 10 equal pieces.

10. 10

    Place biscuits, 2 inches apart, on 2 large ungreased cookie sheets.

11. 11

    Place cookie sheets on 2 oven racks; bake biscuits 12 to 15 minutes until golden, rotating cookie sheets between upper and lower racks halfway thruogh baking time to ensure even cooking.

* Per serving · 4 servings · Values may vary.

No additional tips available.