Nutty Sweet Potato Biscuits

Ingredients:

  • 1 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1/3 cup chopped walnuts
  • 1 cup mashed sweet potatoes
  • 6 tablespoons sugar
  • ¼ cup butter, melted
  • ½ teaspoon vanilla
  • 1 tablespoon milk

Directions:

  1. In a large mixing bowl, combine flours, baking powder, salt, cinnamon, nutmeg and walnuts. Set aside.
  2. Combine sweet potatoes, sugar, butter, vanilla and milk; add to flour mixture and mix well.
  3. Turn out onto a floured surface; gently knead 3 or 4 times. Roll dough into ½ inch thickness. Cut with a 2 inch biscuit cutter and place on a lightly greased baking sheet.
  4. Bake at 450°F for 12 minutes or until golden brown.
Yield: 18 biscuits
Nutritional Analysis: 
  • 100 calories
  • 4 g fat
  • 2 g saturated fat
  • 5 mg cholesterol
  • 210 mg sodium
  • 14 g carbohydrate
  • 1 g fiber
  • 4 g sugar
  • 2 g protein

Sweet & Spicy Brussels Sprouts

Ingredients

  • 1 pound (2 cups) Brussels sprouts
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh cracked black pepper
  • 1 teaspoon red pepper flakes

Drizzle:

  • 1/2 teaspoon hot sauce
  • 1 tablespoon honey

Directions

  1. Preheat oven to 400 degrees F. Wash Brussels sprouts, remove outer leaves and cut each sprout in half. Mix olive oil, sea salt, garlic powder, black pepper and red pepper flakes in a medium sized bowl. Add Brussels sprouts to the mixture and stir to coat evenly. Mix the hot sauce and honey in a small bowl and set aside. Place Brussels sprouts on a greased baking sheet. Bake 30 minutes or until tender. Drizzle hot sauce mixture over top of cooked Brussels sprouts.
Yield:  4, 1/2 cup servings
Nutritional Analysis: 
  • 10 calories
  • 3.5 g fat
  • 0.5 g saturated fat
  • 0 g trans fat
  • 0 mg cholesterol
  • 320 mg sodium
  • 9 g carbohydrate
  • 2 g fiber
  • 5 g sugars
  • 2 g protein

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