Ingredients:
1 (15-ounce) can sweet potatoes, drained and mashed, or 1 cup cooked, mashed fresh sweet potatoes
4 cups biscuit baking mix
1/2 teaspoon ground cinnamon
3/4 cup skim milk
3 tablespoons margarine or butter, softened
Nutritional information per serving for biscuit only: 115 calories; 4 grams fat; 0 grams saturated fat; 0 mg cholesterol; 17 grams carbohydrate; 1 gram dietary fiber; 2 grams protein; 261 mg sodium; 3 percent daily value of iron.

Instructions:
Preheat oven to 450 degrees. In a bowl, mix sweet potatoes with baking mix and cinnamon (for a savory biscuit, omit cinnamon and add 1 tablespoon chopped parsley and 1 teaspoon seasoning salt). Add milk and margarine, stirring until blended.
Roll onto a floured surface to 1-inch thick. Cut with a 2-inch cutter or glass, and place on ungreased baking sheet. Bake 10-12 minutes, until golden brown. Serve hot. Leftover biscuits are ideal to serve the next day for breakfast.
Nutritional information per serving: 455 calories; 25 grams fat; 10 grams saturated fat; 105 mg cholesterol; 20 grams carbohydrate; 1 gram dietary fiber; 35 grams protein; 673 mg sodium; 23 percent daily value of iron.