Sweet Potato Biscuits

MAKES: 8

SERVING SIZE: 1 biscuit

COOK TIME: 15 Min

These homemade Sweet Potato Biscuits will be a welcome addition to your Thanksgiving spread. Lower in fat and calories than traditional sweet potato biscuits, this recipe is great for a diabetic-friendly holiday meal. Don't worry, we didn't sacrifice on taste!

What You'll Need

1 3/4 cup all-purpose flour, plus extra for sprinkling
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons chilled unsalted margarine, cut into pieces, plus 1 tablespoon melted, divided
3/4 cup sweet potato filling
1/3 cup buttermilk

What to Do

Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray.
In a large bowl, combine flour, brown sugar, cinnamon, baking powder, baking soda, and salt; mix well.
Using a pastry blender or your hands, cut margarine pieces into flour mixture until crumbly. Stir in sweet potato and buttermilk; mix just until combined.
On a lightly floured surface, knead dough until it holds together. Pat dough into a 1/2-inch thickness. Using a 2-inch round biscuit cutter, cut out a few biscuits and place in baking sheet. Repeat process until all dough is used. Brush biscuits with melted margarine.
Bake 15 to 20 minutes, or until golden brown. Serve warm.