Bobby’s Lighter Sweet Potato-Ginger Biscuits

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By Bobby Deen

53 Fewer Calories
5g Less Fat

Ingredients:
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

Directions
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.

Servings: 12
Prep Time: 10 minutes
Cook Time:  15 minutes
Difficulty: Easy
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.

Original recipe courtesy Paula Deen:  Sweet Potato Biscuits
Lightened Up recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen
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Reader Comments:

54321

We had a lot of sweet potato casserole left on Thanksgiving. Last night I took the marshmallows off of it and whipped them with some turkey stock and we had the whipped sweet potatoes with dinner, but still had a little left over. Today I used the remaining 1 cup of whipped sweet potatoes to made these biscuits. I didn't have any greek yogurt, so I strained some plain yogurt for about 35 minutes and then used that. The biscuits were delicious but they took about 20 minutes to bake at 400 and never did get quite brown. Next time I'll turn the oven up to 425 (which is the temp that I normally bake biscuits at). These were delicious, and even with the very savory sausage gravy, they made a fantastic lunch!

By Lori on November 26, 2011

54321

I am interested in sugar free/ low carb type recipes due to dietary restrictions. Can you help with recipes for those? Love your other recipes, but need to modify. I am not concerned about low fat and can use butter. Thanks for your help.

By pbabi01 on November 05, 2011

Sorry, I just sent one question about where to buy candied ginger.  Also, where can I find Greek-style yogurt?  (I really need help!!)  Thank you. smile

By Crystal Newton on November 09, 2010

I have a dumb question!  Where do I buy candied ginger?  Does Walmart or Food Lion sell it?  Whereabouts—spice isle??  (I feel so clueless.)  I am not a biscuit maker, although I dearly love sweet potato biscuits.  One of my brothers has challenged me to make some for Thanksgiving! :(  Send Bobby over to my house, please.
Thank you!

By Crystal Newton on November 09, 2010

I always try to eat a little bit healthier and I can’t wait to try these!!!

By Aimee Jones on November 08, 2010

Can I hear a Hoo-Ray!!  I think I have ALL of Deen Cook Books (no, I am missing the very 1st self-published one); and while I LOVE all the recipes, as someone who has lost a great deal of weight (and still more to go), I hesitate in making some of the richer recipes (if it’s there, I will eat it!!).  Thanks so much for doing this Bobby and Paula!! (Now, if you could find a way to lighten up the Caramel Layer Cake!!)

By Pat Long on November 08, 2010

Thank you for the wonderful lighter recipes!  My husband and I are on a low fat eating plan and your recipes hit the spot when we get a craving for some of Paula’s recipes, which we cannot have and stay on our eating plan.  We tried your Fried Green Tomato recipe,Y-U-M-M-Y!

By Betty on November 01, 2010

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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 9:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 7:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 3:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 10:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 10:03 pm