Biscuits: Deen Brothers Sweet Potato Drop Biscuits

By pavaldez

Ingredients

• 1 cup mashed cooked sweet potatoes
• 1/4 cup plain reduced-fat Greek style yogurt
• 1 tbsp sugar-free pancake syrup
• 3 tbsp plus 1 tsp olive oil
• 2 cups all-purpose flour
• 2 tbsp light brown sugar
• 1/4 tsp ground ginger
• 2 1/2 tsp baking powder
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1/4 cup fat-free milk

Preparation

Step 1

Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside. Combine the potatoes, yogurt, syrup and olive oil in a medium bowl until well mixed.

Whisk together the flour, sugar, ginger, baking powder, pumpkin pie spice, and salt in a large bowl. Alternating, stir in sweet potato mixture, then milk, until dry ingredients are just moistened. Do not over mix, dough will be soft.

Drop by large heaping spoonfuls (approximately 2 tablespoons) onto the prepared baking sheet. Bake until just golden (approximately 12 to 14 minutes). Serve warm or at room temperature.

Test Kitchen Tip: One large sweet potato (about 3/4 pound), peeled and cooked, will yield about 1 cup mashed.