Sweet Potato Biscuits
Orange zest, nutmeg and smoked paprika add layers of flavor to these tender biscuits.
Source: Midwest Living
Make using one of the following methods: Mash drained canned sweet potato. Or cook 2-inch chunks of peeled sweet potato (one medium) in boiling water for 12 minutes or until tender. Drain well and mash. Or pierce a 14- to 16-ounce sweet potato with a fork two to three times; microwave 4 to 5 minutes or until tender. Cool, halve, scoop out flesh and mash; discard skin.
Make-ahead: At this point, you can cover both bowls and refrigerate up to 8 hours before continuing with Step 2. Increase the oven temperature to 425° F when you remove the turkey. Prepare and bake biscuits while turkey rests.
150 calories; fat 6g; cholesterol 16mg; saturated fat 4g; carbohydrates 21g; mono fat 2g; insoluble fiber 1g; sugars 3g; protein 3g; vitamin a 3444.7IU; vitamin c 3mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.3mg; vitamin b6 0.1mg; folate 37.9mcg; sodium 306mg; potassium 92mg; calcium 76mg; iron 1.2mg.