1 cup mashed cooked sweet potatoes
1/4 cup plain reduced-fat Greek style yogurt
1 tbsp sugar-free pancake syrup
3 tbsp plus 1 tsp olive oil
2 cups all-purpose flour
2 tbsp light brown sugar
1/4 tsp ground ginger
2 1/2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/2 tsp salt
1/4 cup fat-free milk
Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside. Combine the potatoes, yogurt, syrup and olive oil in a medium bowl until well mixed.
Whisk together the flour, sugar, ginger, baking powder, pumpkin pie spice, and salt in a large bowl. Alternating, stir in sweet potato mixture, then milk, until dry ingredients are just moistened. Do not over mix, dough will be soft.
Drop by large heaping spoonfuls (approximately 2 tablespoons) onto the prepared baking sheet. Bake until just golden (approximately 12 to 14 minutes). Serve warm or at room temperature.
Test Kitchen Tip: One large sweet potato (about 3/4 pound), peeled and cooked, will yield about 1 cup mashed.
Original Recipe courtesy Paula Deen. Revised recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen.
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