Sweet potatoes are nutritional powerhouses—an important source of beta-carotene, vitamin C, potassium and fiber.
This recipe for Sweet Potato Biscuits uses canola oil, which has the lowest saturated (bad) fat of all popular vegetable oils. It contains no trans-fat or cholesterol; it’s high in monounsaturated (good) fat and contains omega-3s and vitamin E.
These moist and tender biscuits—brightly colored, with a hint of sweetness—are nutrient-packed and taste great, and the recipe is quick and easy to make. Double the batch to share them with family and friends.
Sweet Potato Biscuits
Makes 12 biscuits
- 2¼ cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- Dash salt
- 2 eggs
- 3 tablespoons canola oil
- 2 tablespoons milk
- 1 cup cooked and mashed fresh sweet potatoes
- Preheat oven to 425°F. Line baking sheet with parchment paper.
- In large bowl, combine flour, sugar, baking powder and salt.
- In separate bowl, whisk together eggs, canola oil, milk and mashed sweet potato.
- With fork, stir together moist and dry ingredients, just until combined. Turn out onto well-floured board and knead once or twice to form ball. Roll out to 1/2 inch thick.
- Cut into biscuits using a 1½ -inch cookie cutter. Place biscuits on prepared baking sheet.
- Bake 12 to 15 minutes or until golden brown and cooked through.
Note: Because you are committed to organic living, OrganicAuthority.com recommends using certified organic foods, when available, in all recipes to maximize flavor and nutrition, while minimizing your risk of exposure to pesticides, chemicals and preservatives.
Recipe and photo courtesy of the Louisiana Sweet Potato Commission and the Manitoba Canola Growers Association