Using sweet potatoes in a bread recipe may sound a little odd, but the results are divinely delicious.
—DELYNNE RUTLEDGE LOVELADY, TX
START TO FINISH: 30 MIN. • MAKES: 17 BISCUITS
2 cups all-purpose flour
1/3 cup yellow cornmeal
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup cold butter, cubed
1 cup mashed sweet potato
1/2 cup fat-free milk
2 tablespoons honey
1. In a large bowl, combine the flour, cornmeal, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in the sweet potato, milk and honey just until moistened. Turn onto a lightly floured surface; knead 5-8 times. Pat out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter.
2. Place 2 in. apart on an ungreased baking sheet. Bake at 400° for 14-18 minutes or until lightly browned. Serve warm.
PER SERVING 120 cal., 4 g fat (2 g sat. fat), 10 mg chol., 162 mg sodium, 19 g carb., 1 g fiber, 2 g pro. Diabetic Exchanges: 1 starch, 1 fat.