Southern Plate
Leftovers were on the menu tonight & I had a baked sweet potato in the fridge so decided to make Sweet Potato Biscuits to go with our leftovers from Easter.
Sweet Potato Biscuits
Paula Smith
2 cups self-rising flour
1/4 cup Splenda
6 Tbsp. Butter cubed
1 cup mashed sweet potato
1/2 cup half & half
Preheat oven to 400 degrees. Lightly grease a baking sheet.
In mixing bowl, combine flour & Splenda. Cut in butter until combined.
Mix sweet potato with half & half. Stir into flour mixture to form a soft
Dough. Turn onto lightly floured surface and knead 5-6 times, pat into
1/2 inch thick circle. Cut with 2" biscuit cutter. Place 1" apart on baking sheet.
Bake 15 minutes.
Serve warm, also great with a slice of ham and scrambled egg for a mini
Breakfast sandwich.
