Bobby’s Lighter Sweet Potato-Ginger Biscuits

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Recipe Courtesy of


Trim 53 calories, and 5g of fat out of these biscuits!

Servings: 12
Prep Time: 10 min
Cook Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

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.

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

Nutritional Information: 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

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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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