WLS Thanksgiving Sweet Potato Biscuits

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Sweet Potato Biscuits

(makes 18 biscuits)

butter-flavored cooking spray or baking parchment paper

2 1/2 cups (312.5 g) sifted unbleached all-purpose flour

2 tablespoons (24 g) spoonable brown sugar substitute

2 teaspoons (10 ml) baking powder

1 teaspoon (5 ml) baking soda

1/2 teaspoon (2.5 ml) ground nutmeg

1/2 teaspoon (2.5 ml) salt

1/2 teaspoon (4 g) granulated sugar

1/4 cup (59 ml) canola oil

3/4 cup (177 ml) + 2 tablespoons (30 ml) cultured nonfat buttermilk

3/4 cup (180 g) mashed cooked sweet potato

Preheat oven to 425°F (220°C). Lightly spray a nonstick baking sheet

with cooking spray or line with parchment paper.

In a large bowl, combine flour, brown sugar, baking powder, baking

soda, nutmeg, salt, and sugar.

In a large measuring cup, combine oil, buttermilk, and mashed sweet

potato. Add to the dry ingredients and mix until just combined. (The

dough will be quite dry).

Transfer dough to a floured work surface. Knead a few times and pat

to 1 inch (2.5 cm) thickness rectangle about 8 inches X 5 inches (20

cm X 12.5 cm). Dip a sharp knife in flour, then cut the dough into

thirds lengthwise. Then cut each long strip into 6 equal pieces,

making 18 squares in all. Transfer biscuits to prepared baking

sheet.

Bake about 12 to 13 minutes, until tops are golden and firm to the

touch. Serve warm.

Per biscuit: 104 calories (29% calories from fat), 2 g protein, 3 g

total fat (0.4 g saturated), 16 g carbohydrate, 1 g dietary fiber,

trace cholesterol, 204 mg sodium

Exchanges: 1 carbohydrate (1 bread/starch), 1/2 fat