Sweet Potato Shortcake Biscuits - cooking recipe

Ingredients

1 (15 ounce) can sweet potatoes, drained
1/2 cup nonfat milk
2 tablespoons melted light butter
2 tablespoons sugar (could use less sugar or substitute Splenda)
1/4 teaspoon cinnamon
2 cups reduced-fat baking mix

Preparation

Preheat oven to 425 degrees.
Mash the drained sweet potatoes.
Melt light butter, stir in sugar.
Combine in bowl, mashed sweet potatoes, milk, butter/sugar mixture and cinnamon.
Add biscuit mix and mix until blended, some lumps with remain.
Drop by spoonfuls onto baking sheets lightly coated with non stick cooking spray, making 6 equal portions.
If desired top each biscuit with raw sugar for a sweet and crunchy topping.
Bake on high oven rack for 12-14 minutes or until golden and baked in center. Check for doneness with a toothpick.
Serve with nonfat plain yogurt cheese and fresh fruit or your choice of butter, jam or honey.
Makes a fluffy, light and sweet biscuit.