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Sweet Potato Biscuits

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Course: Side Dish
Servings: 8 Biscuits


  • 1 sweet potato cooked mashed
  • 2 Tbsp. margarine
  • 1 Tbsp. brown sugar
  • 2 cups flour all-purpose unbleached, white
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 cup low fat buttermilk
  • 2 Tbsp. pecans


  • Preheat the oven to 400 ℉.
  • Combine the sweet potato, butter and brown sugar in a bowl and beat well.
  • In a separate bowl, combine the flour, baking powder and baking soda. Add the buttermilk.
  • Combine the sweet potato and flour mixtures. Fold in the pecans.
  • Turn the dough out on a lightly floured surface. Knead only for 8 strokes. Roll the dough out to 1/2-inch thickness. Cut with the floured rim of a glass or use a floured biscuit cutter.
  • Place on an ungreased cookie sheet and bake for 16-18 minutes until tops are browned and biscuits are flaky.
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