Nothing says Down Home Cookin' like a sweet potato biscuit! These biscuits are just sweet enough on their own that they could pass for a muffin, but their cute button shape proves they're a biscuit. Serve with tofu scramble and pot of coffee or tea.
•1 cup whole wheat pastry flour
•1 tsp baking powder
•¼ tsp baking soda
•1 tsp raw sugar
•a dash of cinnamon (optional)
•1 whole banana, cold
•1 whole sweet potato, mashed
Cook and skin your sweet potato, then mash it with a fork or potato masher and set aside. Grease a cookie sheet or line with parchment paper and set aside. Preheat oven to 425F. Combine flour, baking powder, baking soda, sugar and optional cinnamon together in your food processor and pulse a few times to ensure even distribution of ingredients. Add banana, about 6" worth, and allow the motor to run until a dough forms, about 45 seconds. Transfer dough to a bowl and using clean hands, mix with the cooked sweet potato, about 3/4 cup (start with 1/2 cup). The dough should be wet and dough-like -- wetter than most pizza dough but dryer than cake batter. It should be similar to the batter for Bisquick drop biscuits if you've ever made those. Drop large spoon fulls onto your cookie sheet and bake 5-10 minutes, until a toothpick inserted comes out clean and the edges and bottom are turning golden brown.
Per biscuit: 86 calories, 0.3g fat, 18.6g carbs, 2.5g fiber, 2.9g sugar, 2g protein
From Happy Herbivore (http://happyherbivore.com/)