53 Fewer Calories
5g Less Fat
1 cup mashed cooked sweet potatoes
1/4 cup plain reduced-fat Greek style yogurt
1 tablespoon sugar-free pancake syrup
2 cups all-purpose flour
2 tablespoons light brown sugar
1 tablespoon chopped candied ginger
2 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
5 tablespoons cold butter, cut into small pieces
1/4 cup fat-free milk
Preheat the oven to 400°F. Spray a large baking sheet with nonstick spray.
Combine the potatoes, yogurt, and syrup in a medium bowl until well mixed.
Whisk together the flour, sugar, ginger, baking powder, pumpkin pie spice, and salt in a large bowl. With a pastry blender, cut in the butter until the mixture is crumbly. Add sweet potato mixture, then milk, until dry ingredients are just moistened. Gently knead dough 5 – 6 times, until a soft dough forms. Do not over mix. Turn dough out onto a lightly floured surface. With a floured rolling pin, roll dough to 1/2-inch thickness.
With a 2 -inch round cookie cutter, cut dough into 12 biscuits. Place dough on baking sheet. Discard any remaining scraps. Bake, until the bottom of biscuits are lightly browned, about 12 minutes. Do not over bake. Transfer to wire rack to cool 10 minutes. Serve warm or at room temperature.
Prep Time: 10 minutes
Cook Time: 15 minutes
Per Serving: (1 biscuit) 155 Cal; 3 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 25 g Carb; 1 g Fiber; 4 g Sugar; 88 mg Calcium; 1 mg Iron; 247 mg Sodium; 13 mg Cholesterol
Test Kitchen Tip: One large sweet potato (about 3/4 pound), peeled and cooked, will yield
about 1 cup mashed.
Dear, Paula Deen
Well I think you are the most amazing person, you are my role model if they took you off from the set I would of died inside your the best cook and I can't waite to see you again
Alexis Conner in Summer Salad Days on December 04, 2013 at 4:59 pm
Paula, I used to watch your show on Food Network a lot when I still had the TV and cable many year ago. You weren't even that big a star back then. I always love watching you cook on Youtube after I ditched my TV and cable and read your recipes on Food Network Magazines. I hope one day you can return to Food Network and the Food Network Magazine. I stop buying the magazine since you were gone.
Orindary Jane in Love at Last on December 04, 2013 at 2:32 am
Great blog Cindy!!!! I always enjoy reading your post. This Thanksgiving centerpiece is absolutely beautiful and so easy to make.
Ann in A Perfectly Easy Thanksgiving Centerpiece on December 03, 2013 at 8:10 pm
Paula, made your Zucchini Custard Casserole for Thanksgiving and it was Fantastic!!! Thank you so much! Love you & your family. Happy holidays!
Pat Walker in Love at Last on December 02, 2013 at 8:45 pm