Let’s face it, eating during the holidays can be hard for anyone trying to lose weight or eat healthier when tempted by traditional Thanksgiving dinner favorites like scrumptious desserts, savory gravy, and creamy mashed potatoes.
Do not fret, here is a Sweet Potato Biscuit recipe that is lightened up just in time for Thanksgiving…..
Being a magazine-a-holic can have it’s upside: such as finding the October/November issue of Healthy Cooking (by Taste of Home) which is all about indulging this Thanksgiving but in a healthier way.
Now, do not worry, I am not going to suggest you give up for favorites but this year, try adding one or two lightened up dishes from the “Thanksgiving Sides” feature – trust me, no one will ever guess the recipes are ‘light’.
I decided to try the sweet potato biscuits since I had some sweet potatoes waiting on the counter. This is also a great recipe to make with leftover mashed sweet potatoes.
Sweet Potato Biscuits (Yield 17 biscuits)
2 cups all-purpose flour
1/3 cup yellow cornmeal
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup cold butter
1 cup mashed sweet potato
1/2 cup fat-free milk
2 tablespoons honey
In a large bowl, combine the flour, cornmeal, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in the sweet potato, milk and honey just until moistened. Turn onto a lightly floured surface; knead 5-8 times. Pat out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter.
Place 2 in. apart on an ungreased baking sheet. Bake at 400° for 14-18 minutes or until lightly browned. Serve warm.
More Potato Recipes:
Photo courtesy of Taste of Home