Sweet Potato Biscuits

by Laura Donnelly — February 14, 2007

These low-fat biscuits, our third healthy comfort food of the week, are easy to make, but it's important to work quickly and not overmix the dough. I don't even use a rolling pin—I just push the dough out with my palm before cutting them out.

Makes 12 biscuits

1 cup cooked sweet potatoes or yams
2 Tablespoons canola oil
1 Tablespoon lightly packed light brown sugar
1 cup all-purpose flour
1 Tablespoon baking powder
1/4 teaspoon salt
1/4 cup roasted pepitas (pumpkin seeds), optional

1. Preheat oven to 375 degrees. Line baking sheet with parchment paper.

2. In large bowl mash sweet potatoes with oil and sugar. In separate medium-sized bowl, mix flour, baking powder, salt, and pepitas.

3. Fold dry ingredients into potato mixture; do not overmix.

4. Turn dough onto a lightly floured counter and roll out to 1/2-inch thickness. Cut into rounds with a 2-inch cutter. Place on baking sheet.

5. Bake 15 minutes until golden brown and serve immediately.