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Sweet Potato Biscuits

Active Time: 40 Minutes

Total Time: 40 Minutes

Serves: 12


Sweet Potato Biscuits


  • Preheat oven to 375°F. Combine sweet potatoes, milk and Egg Beaters in small bowl; set aside. Mix 2-1/2 cups flour, the sugar, baking powder and salt in large bowl. Cut in Blue Bonnet with pastry blender or 2 knives until mixture resembles coarse crumbs. Make a well in center of flour mixture. Spoon potato mixture into well; stir just until mixture forms soft dough. (Do not overstir. Dough will be very sticky.)
  • Place on lightly floured surface; sprinkle lightly with additional flour. Knead 5 or 6 times, or until dough is smooth and no longer sticky. Lightly pat dough to 3/4-inch thickness. Cut into rounds with floured 3-inch biscuit cutter. Reshape dough scraps, working dough as little as possible, and cut into additional dough rounds as directed. Place, 2 inches apart, on ungreased baking sheet.
  • Bake 20 minutes, or until golden brown. Serve warm.


Serving Size: 12 servings (1 biscuit each)
  • Calories 167kcal -
  • Total Fat 6g -
  • Saturated Fat 1g -
  • Cholesterol 1mg -
  • Sodium 330mg -
  • Carbohydrates 24g -
  • Fiber 2g -
  • Protein 5g -