The Deen Brothers' Lighter Sweet Potato-Ginger Drop Biscuits

Added to Recipes on Tue 02/08/2011


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.

For more new recipes from the Deen Brothers, purchase Get Fired Up.