Picture a biscuit in your mind – flaky, fluffy, buttery, and horribly unhealthy due to the high saturated fat content. The version below uses sweet potato in place of butter to produce a slightly sweeter tasting biscuit that is drastically lower in fat and higher in vitamin A. Using mashed fruits or vegetables, such as sweet potatoes, apples, pumpkins, bananas, or prunes, is a good way to tweak baked goods. Some experimentation is required but a good place to start is by replacing half of the fat and evaluating the result. Depending on the recipe, you may be able to completely swap out the fat with one of these fruits or vegetables and still have an acceptable final product.
Sweet Potato Biscuits
1 1/4 cups sweet potato, cooked and mashed
3 tbsp sugar
2 tbsp oil
1 1/2 cups flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
Mix sweet potatoes, sugar, and oil. Mix flour, baking powder, salt, and cinnamon. Add to sweet potatoes. Mix well. Turn out onto floured surface. Knead lightly. Pat or roll dough into a one-half inch thickness. Cut into biscuits. Place each on greased baking sheet. Bake in 425 degree oven for 15 minutes.