Operation Sweet Potato

Have you ever had sweet potato biscuits?  A local chain, Cafe Carolina, sells amazing biscuits.  According to the intertubes, their recipe is just Bisquick, sweet potatoes, and brown sugar.  That's kind of lame, don't you think?You know what else is kind of lame? This awesomely bad picture of mashed sweet potatoes, with the masher still in it.  LAME.

I decided to try making a lighter version of sweet potato biscuits with some of the freebie sweet potatoes. Miss Goose has also been enjoying them - she eats them raw!

My copy of Mr. Bittman's fabulous book.

I used a recipe from Mark Bittman's How to Cook Everything, one of the best cookbooks there is.  I don't want to reprint the recipe here - I'm not sure what the copyright rules are - but biscuit recipes aren't rocket science.  I'm sure you can figure it out.  I didn't bother adding the brown sugar that the Cafe Carolina recipe includes - I figured I could always add that in as a topping.  I did make some substitutions:

• Instead of butter, I used Brummel & Brown's yogurt-based spread.
• Instead of full-fate buttermilk, I used low-fat buttermilk. 

 I could definitely taste the difference with the butter versus the butter substitute, but you know what?  It was worth it.  I rolled out this dough fairly thin - somewhere between 1/4 inch and 1/2 inch - and made two dozen biscuits.  By my calculations, or rather, my calculations on Livestrong.com, these little puppies worked out to just 40 calories a pop.  Cute, no?

Sure, there is a lot of flour on them, but that's how you know they're homemade, right?  They are kind of yellow looking on my computer, but in real life they are more orange.  If you added in 1/4 cup of brown sugar, you'd get a nicer brown color in your biscuits.


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