Sweet Potato Biscuits
Sweet potatoes are the oldest vegetable known to man and rich in vitamin A and beta carotene. The vegetable can also improve insulin resistance. Using quinoa flour makes for a whole grain and nutrient-rich biscuit that tastes delicious. To make a healthy version of the classic biscuits and gravy, top these biscuits with Béchamel sauce. Try this simple, tasty biscuit today!
Makes 12 biscuits. Total preparation time: 25 minutes.
1. Preheat oven to 375 degrees. Pulse ingredients together in a food processor until crumbly. Pour mixture in bowl and fold in nuts.
2. Turn the dough onto a floured board. Sprinkle a little flour on top and pat dough into a rectangle about 3⁄4-inch thick. Cut into 6 squares or use biscuit cutters. Place biscuits on a lightly greased baking sheet and bake for 12-15 minutes.
3. To dress these biscuits, press a piece of fresh sage or thyme onto the top of each biscuit right before baking.
Per serving: 296 calories, 13g total fat, 1g saturated fat, 0g cholesterol, 440mg sodium, 40g total carbohydrate, 3.7g dietary fiber, 6g sugar, 6.3g protein
1 medium baked sweet potato puréed or 1 cup canned sweet potato or pumpkin
We realize that you may not always have the time to cook meals from scratch, and that a quick and easy substitution may be needed. We always recommend cooking the real thing, but in a pinch you can try this instead:
Cook sweet potato in microwave. Buy whole grain pancake or biscuit mix and measure 2 cups. Mash with cooked sweet potato. Drop in 1-3 Tbs. of Earth Balance butter substitute or olive oil until mixture resembles coarse meal. Incorporate into large ball and roll out to 3/4-inch thickness. Cut into 6 biscuits and bake at 375 degrees for 12 minutes. Enjoy!