Deen Bros Lighter Sweet Potato Ginger Drop Biscuits
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 136.8
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 11.9 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 1.1 g
- Protein: 3.1 g
View full nutritional breakdown of Deen Bros Lighter Sweet Potato Ginger Drop Biscuits calories by ingredient
Introduction
Very yummy! Serve as a shortcake with fresh fruit (berries or peaches), a big dollop of fat free greek yogurt, and a sprinkle of sliced almonds on top! Very yummy! Serve as a shortcake with fresh fruit (berries or peaches), a big dollop of fat free greek yogurt, and a sprinkle of sliced almonds on top!Number of Servings: 12
Ingredients
-
1 cup mashed cooked sweet potatoes
1/4 cup plain reduced-fat Greek style yogurt
1 tbsp sugar-free pancake syrup
3 tbsp plus 1 tsp olive oil
2 cups all-purpose flour
2 tbsp light brown sugar
1/4 tsp ground ginger
2 1/2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/2 tsp salt
1/4 cup fat-free milk
Directions
Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside. Combine the potatoes, yogurt, syrup and olive oil in a medium bowl until well mixed.
Whisk together the flour, sugar, ginger, baking powder, pumpkin pie spice, and salt in a large bowl. Alternating, stir in sweet potato mixture, then milk, until dry ingredients are just moistened. Do not over mix, dough will be soft.
Drop by large heaping spoonfuls (approximately 2 tablespoons) onto the prepared baking sheet. Bake until just golden (approximately 12 to 14 minutes). Serve warm or at room temperature.
Test Kitchen Tip: One large sweet potato (about 3/4 pound), peeled and cooked, will yield about 1 cup mashed.
Original Recipe courtesy Paula Deen. Revised recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen
Serving Size: Makes 12 biscuits
Number of Servings: 12
Recipe submitted by SparkPeople user PCWILSON.
Whisk together the flour, sugar, ginger, baking powder, pumpkin pie spice, and salt in a large bowl. Alternating, stir in sweet potato mixture, then milk, until dry ingredients are just moistened. Do not over mix, dough will be soft.
Drop by large heaping spoonfuls (approximately 2 tablespoons) onto the prepared baking sheet. Bake until just golden (approximately 12 to 14 minutes). Serve warm or at room temperature.
Test Kitchen Tip: One large sweet potato (about 3/4 pound), peeled and cooked, will yield about 1 cup mashed.
Original Recipe courtesy Paula Deen. Revised recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen
Serving Size: Makes 12 biscuits
Number of Servings: 12
Recipe submitted by SparkPeople user PCWILSON.