Sweet Potato Cornmeal Biscuits

  • Yield: 16 servings


2cups all-purpose flour
1/3cup yellow cornmeal
2 1/2teaspoons baking powder
3tablespoons butter, cut into small pieces
1 (15-ounce) can sweet potatoes (Louisiana yams) drained and mashed or 1 cup mashed cooked sweet potatoes
1/2cup skim milk
2tablespoons honey


  1. Preheat oven 400F. Spray baking sheet with nonstick spray.
  2. Combine flour, cornmeal and baking powder. Butter should be cut with pastry blender or fork and combined with the flour mixture to make a course meal.
  3. Stir in sweet potato, milk and honey.
  4. Kneed dough 5 times on a floured surface.
  5. Pat dough into a square, about 9 inches and cut into 16 biscuit squares.
  6. Bake biscuits 15-20 minutes, or until golden brown.

Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 121
  • Fat 2g
  • Saturated Fat 1g
  • Cholesterol 6mg
  • Sodium 96mg
  • Carbohydrate 22g
  • Fiber 1g
  • Sugars 4g
  • Protein 3g