SWEET POTATO BISCUITS
Source of Recipe
Diabetic Newsletter
Yield: 18 Biscuits (1 Per Serving)
Source: "1,001 Delicious Recipes for People with Diabetes"
INGREDIENTS
- 3/4 cup mashed, cooked sweet potatoes
- 3-4 tablespoons margarine, melted
- 2/3 cup fat-free milk
- 1-3/4 to 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- Fat-free milk
- Ground nutmeg, as garnish
DIRECTIONS
Mix sweet potatoes and margarine in medium bowl; stir in 2/3 cup
milk. Mix in 1-3/4 cups flour, baking powder, brown sugar, and
salt. Mix remaining 1/4 cup flour if dough is too sticky to
handle easily.
Knead dough on floured surface 5 to 6 times. Roll on floured
surface to 1/2 inch thickness; cut with 2-inch biscuit cutter
and place close together on greased baking sheet. Brush biscuits
lightly with milk and sprinkle lightly with nutmeg.
Bake biscuits at 425 degrees F. until golden, 12 to 15 minutes.
Nutritional Information Per Servings:
Calories: 82, Fat: 2.1 g, Cholesterol: 0.1 g,
Sodium: 161 mg, Protein: 1.8 g, Carbohydrate: 14 g
Diabetic Exchanges: 1 Bread/Starch, 1/2 Fat
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