[Weeknight] [VEGETARIAN] [Company]
Makes 12 servings
DIRECTIONS
Preheat oven to 425°F. In a large bowl stir together flour, baking powder, and salt. Use a pastry blender to cut in shortening until mixture resembles coarse crumbs. In a bowl combine mashed sweet potato and milk. Use a fork to gradually stir sweet potato mixture into flour mixture. Do not overmix. Turn dough out onto a floured surface. Knead dough by folding and gently pressing just until dough holds together.
Roll or pat dough into an 8×6-inch rectangle. Cut with a floured 2-inch round cutter or use a knife to cut into 2-inch squares; reroll scraps as needed and dip cutter into flour between cuts. Place 1 inch apart on an ungreased baking sheet. Bake 12 to 14 minutes or until golden. Serve warm.
Prick one 12-oz. sweet potato in several places with a fork. Microwave 6 to 7 minutes or until very tender. When cool enough to handle, scrape flesh from potato. (You can also use one 15-oz. can sweet potatoes, drained.) Mash sweet potato and measure 1 cup.
Per serving 174 cal., 6 g fat (2 g sat. fat), 1 mg chol., 428 mg sodium, 26 g carb., 1 g fiber, 2 g sugars, 4 g pro.