Sweet Potato Peanut Shortcakes

a dessert topped with strawberries and peanuts.

20 minutes

Total Servings: 6, Serving Size: 10 ounces

intermediate

Ingredients

3/4 cup honey-roasted peanuts

1 can (15 ounce) sweet potatoes, drained

1/2 cup nonfat milk

2 tablespoons melted margarine and sugar

1/4 teaspoon cinnamon

2 cups reduced-fat biscuit mix

peanut oil

4 cups fresh berries, sliced peaches, nectarines or plums or mixture of any fresh fruits in season

1 cup plain nonfat yogurt

Garnish (optional): mint sprigs

Directions

Preheat oven to 425º F.

For shortcakes, chop 1/4 cup of the peanuts. Mash enough sweet potatoes to make 3/4 cup. Refrigerate remaining potatoes for other uses. Combine in bowl the mashed potato, milk, margarine, sugar, cinnamon and chopped peanuts. Add biscuit mix and mix until blended (some lumps will remain). Drop by spoonfuls onto baking sheets coated lightly with peanut oil, making 6 equal portions. If desired, sprinkle top of each with an additional 1/4 teaspoon sugar. Bake on high oven rack for 12 to 14 minutes or until golden and baked in center.

To assemble, split shortcakes and fill and top with fruit, peanuts and yogurt.

Garnish with mint if desired.

Nutrients Per serving

Calories395
Calories from Fat144
Fat16 g
Trans Fats0 g
Cholesterol 2 mg
Carbohydrate 54 g
Protein11 g
Fiber4 g
Sodium 616 mg

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