"Pimp Biscuit"- Low-Fat Sweet Potato Biscuits with Cinnamon Sugar
Last night while I was waiting for my tofu to grill up on grill pan I started to browse through my cookbooks that line a shelf in my kitchen. I picked up a cookbook my friend Mo bought me for Hannukah (or it was my birthday- I can’t remember) about 8 years ago. I flipped through the book and found this sweet potato biscuit recipe. While they don’t exactly look like the normal fluffy biscuits I’m used too, they are pretty darn good!
What You Need:
3/4 Cup mashed, cooked sweet potatoes
3-4 tbsp butter/margarine, melted (I used 3 1/2 tbsp)
2/3 skim milk
1 3/4-2 all-purpose flour, divided
4 tsp baking powder
1 tbsp brown sugar
1/2 tsp salt
Skim milk, for glaze
Cinnamon Sugar (original recipe calls for nutmeg as garnish, but Cinnamon sugar is better)
Set Oven to 425 degrees
1. Mix sweet potatoes and butter in medium bowl then pour in the skim milk. Add in 1 3/4 cups flour, baking powder, brown sugar, and salt. If needed, add the extra 1/4 cup of flour if the dough is too sticky to work with.
2. Knead dough on floured surface a few times. Roll out onto floured surface so that the dough is about 1/2 inch thick. Use a biscuit cutter or a cup to cut out the biscuits and place them close together on a greased cookie sheet. Using a brush, light brush milk on top of the biscuits. Finally, sprinkle the tops with cinnamon sugar.
3. Place tray in oven for about 12-15 minutes.
Serve warm with honey, butter or jam.
*Definitely check out the 1,001 Low-Fat Vegetarian Recipes (2nd Ed) by Sue Spitler. This cookbook is great and has loads of recipes that are perfect for any chef in the kitchen. The recipes are super easy and definitely help if you’re watching your weight.