iReporter
 
Courtnee Lowe – Guest Contributor
Jan 5 2012

yambiscuitsProvided by:
Holly Clegg, Author of the trim&TERRIFIC™ cookbook series and KIDS COOKING for Mommies
www.hollyclegg.com 

Whip up these nutritious and delicious biscuits with pantry ingredients. Make different sizes of biscuits to match their intended use. Use to make miniature sandwiches, for breakfast or a snack.  

Makes 20 – 24 biscuits

1 (15-ounce) can sweet potatoes (yams), drained and mashed
4 cups biscuit baking mix
1/2 teaspoon ground cinnamon
3/4 cup skim milk
3 tablespoons butter or margarine, softened

1. Preheat oven 450°F. In mixing bowl, mix mashed yams with baking mix and cinnamon. Add milk and butter to mixture, stirring until blended.
2. Roll on floured surface to 1-inch thickness. Cut with 2-inch cutter or glass, and place on ungreased baking sheet.
3. Bake 10 – 12 minutes, or until golden brown. Serve hot.

Nutritional information per serving
Calories 115, Protein (g) 2, Carbohydrate (g) 17, Fat (g) 4, Calories from Fat (%) 35, Saturated Fat (g) 1, Dietary Fiber (g) 1, Cholesterol (mg) 0, Sodium (mg) 286 Diabetic Exchanges: 1 starch, 1 fat

Terrific Tidbit: For a savory biscuit, delete the cinnamon and add 1 tablespoon chopped parsley and 1 teaspoon seasoning salt or seasoning mix.

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