Sweet Potato Biscuits

Note from Cheri: Delightfully moist & slightly sweet, these biscuits are an American classic. This recipe is reprinted with permission from Vegetarian Celebrations by Nava Atlas and Jennifer Josephy. This recipe is part of Marilyn Helton's Diabetic Friendly, Vegetarian Thanksgiving feast. For lots more diabetic friendly recipes and information, click here to check out Marilyn's Diabetic Dining on Fabulous Foods column, right here at Fabulous Foods.

1-1/4 cups whole wheat pastry flour 1/2 cup unbleached white flour 2 teaspoons baking powder 1/2 teaspoon salt 3 tabblespoons margarine 1/3 cup apple juice 1 cup well-mashed, cooked sweet potato 3 tablespoons honey 1/3 cup finely chopped pecans or walnuts

Makes 16 Biscuits Preheat the oven to 425° F degrees. In a mixing bowl, sift together the flours, baking powder & salt. Work the margarine in with a pastry blender or the tines of a fork until the mixture resembles a coarse meal. Add the apple juice, sweet potato, honey & nuts and work them in to form a soft dough. Turn the dough out onto a well-floured board and knead in just enough extra flour to make the dough lose its stickiness. With floured hands, divide the dough into 16 equal parts. Shape into small balls and arrange on a lightly oiled cookie sheet, patting them down a bit to flatten. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of one tests clean. Transfer the biscuits to a plate and serve hot. Per Biscuit: 116 Cal; 4 g Fat; 19 g Carb; 2 g Protein; 0 mg Cholesterol; 151 mg Sodium Exchanges: 1 Bread; 1 Fat