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Saturday, September 21, 2013

Sunset Sweet Potato Drop Biscuits


Mashed sweet potatoes keep these biscuits tender and low in fat; the moisture also eliminates the need to add eggs or dairy.


This recipe is a great side to add to any main dish.
It is absolutely delicious, especially drizzled with some wildflower honey!

Here is what you will need:
  • 1 cup mashed cooked sweet potatoes or yams (2 small baked sweet potatoes)
  • 3 Tbsp. canola oil (I used coconut oil)
  • 1 Tbsp. maple syrup
  • 1 tsp. apple cider vinegar
  • 1/2 tsp. sea salt
  • 1 cup whole wheat pastry flour
  • 2 tsp. baking powder
  • 1 tsp. ground nutmeg
  • nonstick vegetable oil cooking spray


Preheat oven to 400 degrees. Coat baking sheet with nonstick vegetable oil cooking spray.

Combine sweet potatoes, oil, vinegar, syrup, and salt in a large bowl. Sift in flour, baking powder, and nutmeg.



Cut dry ingredients into sweet potato mixture with a fork until the mixture comes together. Stir in 2 to 3 Tbsp. water, or enough to get dough to hold together.


Drop golf-ball-sized rounds of dough onto prepared baking sheet. Bake 15 to 17 minutes, or until tops are lightly browned and firm to the touch. Serve warm. Drizzle with honey and ground cinnamon, if desired. (12 servings)


Nutrition Facts
Serving Size: 1 biscuit
Cal: 80
Fat Total: 3.5g
Saturated Fat: 0g
Carbs: 12g
Fiber: 1g
Protein: 1g

For more recipes, advice, motivation, and support
Email me at: getfitelle@beachbodycoach.com

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