Sugar Crusted Sweet Potato Biscuits

2 cups all-purpose flour

3 Tablespoons baking powder

1/2 teaspoon salt

4 Tablespoons brown sugar

3 Tablespoons shorting

2/3 cup skim milk

1/2 cup canned or cooked sweet potatoes

1/3 cup sour cream

1- Heat oven to 400 degrees F. Spray cookie sheet with nonstick cooking spray. 2- Lightly spoon flour into measuring cup level off. In medium bowl combine flour, baking powder, salt and 2 -Tablespoons of brown sugar, mix well. Using pasty blender, cut in shorting until mixture is crumbly. 3- In small bowl combine milk, sweet potato and sour cream, blend well. Add flour mixture all at once, stirring until moistened. If dough is to dry add additional milk. 1 teaspoon at a time until dry ingredients are moistened. To form each biscuit drop 1/4 cup dough onto spray coated cookie sheet. Sprinkle tops with remaining 2- Tablespoons brown sugar. 4- Bake at 400 degrees F for 15 to 20 mins. until peaks and bottoms of biscuits are golden brown. Immediately remove from cookie sheet. Serve warm. 12 Biscuits Low fat

Serving size 1 Dietary Exchange Cal- 150 1 starch Fat- 4 1 fruit Chol.- 2mg 1/2 fat or 2 carbs, 1/2 fat

sugars 8g