Servings: 24 Servings - 1 biscuit

1 small sweet potato, peeled, cooked, and mashed 1 small sweet potato, peeled, cooked, and mashed
2 Tbsp low-calorie margarine, melted 2 Tbsp low-calorie margarine, melted
1 Tbsp brown sugar 1 Tbsp brown sugar
2 cups unbleached white flour 2 cups unbleached white flour
2 tsp baking powder 2 tsp baking powder
½ tsp baking soda ½ tsp baking soda
¾ cup low-fat buttermilk ¾ cup low-fat buttermilk
2 Tbsp finely minced toasted pecans 2 Tbsp finely minced toasted pecans

Preheat the oven to 400 degrees. Combine the sweet potato, margarine, and brown sugar in a bowl and beat well. In a separate bowl, combine the flour, baking powder, and baking soda. Add the buttermilk. Combine the sweet potato and flour mixtures. Fold in the pecans
Turn the dough out on a lightly floured surface. Knead only for 8 strokes. Roll the dough out to ½-inch thickness. Cut with the floured rim of a glass or use a floured rim of a glass or use a floured biscuit cutter. Place on a ungreased cookie sheet and bake for 16 to 18 minutes until tops are browned and biscuits are flaky.

Prep Time: 15 minutes  Prep Time: 15 minutes
Carbs: 10g  Carbs: 10g