Savory Sweet Potato Biscuits
1 (15 oz.) can sweet potatoes (yams), drained and mashed
4 Cups all-purpose baking mix
1 Tablespoon parsley flakes
1 Teaspoon Chef Paul Prudhomme’s Poultry Magic
¾ Cup skim milk
3 Tablespoon margarine, softened
Preheat oven to 450 degrees. In a large bowl, mix the mashed yams with the baking mix, parsley and Poultry Magic. Add milk and margarine to the mixture, stirring until blended. Roll on floured surface to 1-inch thickness. Cut with a 2-inch cutter or a glass and place on baking sheet. Bake for 10 to 12 minutes or until golden brown.
Recipe by: Holly Clegg.