RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 919
| View Recipe |
|
|
| Recipe Name: |
Sweet Potato Biscuits |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
|
| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
1.25
Hours |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$10.00
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
Yields 5 dozen.
|
|
Ingredients:
0.25 Teaspoon pepper, cayenne
|
Directions:
Preheat the oven to 400 degrees, with 2 racks. Line two 12x17-inch baking sheets with parchment paper. Prick the sweet potatoes in several spots with a fork and transfer to one of the baking sheets. Bake until easily pierced with the tip of a knife, 40 to 60 minutes. When cool enough to handle, cut open the sweet potatoes and scoop out the flesh. Press the flesh through a sieve or mesh strainer. Set aside the flesh.
In a large bowl, combine the flour, baking powder, sugar, salt and cayenne. Using your fingers or a pastry cutter, cut the butter into the flour mixture. Combine until the mixture resembles coarse meal. Whisk together the milk and the sweet potato. Using a fork, stir this mixture into the flour mixture until well combined. Turn out the dough onto a lightly floured surface. Use your hands to lightly press it together until the dough is a scant ½-inch thick.
Using a 1 ½-inch round cookie cutter, cut the rounds and transfer them to one of the prepared baking sheets. Rework the remaining scraps of dough to cut out more rounds. Transfer to the second baking sheet. Bake until golden brown, 12 to 14 minutes. |
|
|
|
| Nutrition per Serving: |
| Calories: |
206 |
Total Carbs: |
30.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.1 |
Fat: |
7.9 |
Protein: |
2.92 |
| Fiber: |
1.96 |
Sodium: |
25.35 |
|
|
|
