Recipes

Breakfast

Sweet Potato Cornmeal Biscuits

An unbeatable biscuit with crispy outside and moist slightly sweet center is made with a non-intimidating-simply pat into a square, cut and bake dough.

Ingredients:

2 cups all-purpose flour
1/3 cup yellow cornmeal
2 1/2 teaspoons baking powder
3 tablespoons butter, cut into small pieces
1 (15-ounce) can sweet potatoes (Louisiana yams) drained and mashed or 1 cup mashed cooked sweet potato
1/2 cup skim milk
2 tablespoons honey

Instructions:

1. Preheat oven to 400 degrees. Coat baking sheet with nonstick cooking spray.
2. In large bowl, combine flour, cornmeal and baking powder. Cut in butter with pastry blender or fork until mixture looks like coarse meal. Add sweet potato, milk, and honey, stir until just combined.
3. Turn dough onto heavily floured work surface, knead lightly only 5 times. Pat dough into 9-inch square, cut into 16 squares.
4. Place biscuits on prepared pan. Bake 15-20 minutes or until golden brown.

Makes 18 biscuits.

Nutrition:

Per Serving: Calories 121, Calories from Fat 18%, Fat 2g, Saturated Fat 1g, Cholesterol 6mg, Sodium 96mg, Carbs 22g, Dietary Fiber 1g, Sugars 4g, Protein 3g, Diabetic Exchanges: 1 1/2 starch,

Credits:

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.