Ingredients

• 3/4 cup mashed sweet potatoes
• 1/2 cup lowfat (1%) or whole milk
• 1/4 cup Egg Beaters® Original
• 2-1/2 cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®
• 1 tablespoon firmly packed brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold Blue Bonnet®-stick (1/2 cup = 1 stick)
•   Additional Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®

Directions

1. 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.)
2. 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.
3. Bake 20 minutes, or until golden brown. Serve warm.

Nutrition Facts

Amount per Serving

Calories

167

% Daily Value*

Total fat

9%

6 g

Saturated fat

5%

1 g

Cholesterol

0%

1 MG

Sodium

14%

329 MG

Carbohydrate

8%

24 g

Dietary fiber

8%

2 g

Sugars

0%

3 g

Protein

9%

4 g

Vitamin A

33%

Vitamin C

1%

Calcium

9%

Iron

6%