
Ingredients:
- 1 pound can of sweet potatoes, drained
- 4 cups biscuit mix
- 1 teaspoon cinnamon
- 3/4 cup coconut milk (or milk)
- 3 tablespoons butter, softened
- In a large bowl, mash sweet potatoes. Mix in biscuit mix and cinnamon.
- Add butter, stir, then add milk blending all ingredients.
- Roll on floured pastry board to about 1-inch thickness.
Cut with a 2-inch cookie cutter or a glass. Place on parchment-lined baking sheet.
Bake in a 450* oven for 10-12 minutes, or until golden brown.
These are delicious served with Red Beans and Rice, Jambalaya or just about anything you’d serve with cornbread.
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