Savory Sweet Potato Biscuits

1 (15 oz.) can sweet potatoes (yams), drained and mashed
4 cups all-purpose baking mix
1 tbsp. parsley flakes
1 tsp. Chef Paul Prudhomme’s Poultry Magic (or any other chicken seasoning)
3/4 cup skim milk
3 tbsp. margarine, softened

Preheat oven to 450 degrees. In a large bowl, mix the mashed yams with the baking mix, parsley and Poultry Magic. Add milk and margarine to the mixture, stirring until blended. Roll on floured surface to 1-inch thickness. Cut with a 2-inch cutter or a glass and place on baking sheet. Bake for 10 to 12 minutes or until golden brown. Makes 20 biscuits.

Per serving: CAL 135 (33% from fat); FAT 5g; PROTEIN 2.3g; CARB 19.6g; CHOL 0.15mg; SODIUM 344mg

Source: Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.