1 cup all purpose flour
1 cup wheat flour
1 tablespoon baking powder
1 teaspoon salt
dash of cinnamon
dash of nutmeg
1 tablespoon Splenda Brown Sugar Blend
6 tablespoons nonfat plain yogurt
1 cup sweet potatoes, pureed
Preheat oven to 350. Spray a cookie sheet with cooking spray.
Whisk the flour, baking powder, salt, cinnamon, nutmeg, & brown sugar in mixing bowl. Using a pastry blender cut in the yogurt. Mix until the mixture is pebbly.
Add the sweet potatoes to the bowl. Using a fork stir until a soft dough forms. If it is really sticky add a little more four. With your hands knead the dough 4-5 times.
Lightly dust your work surface with flour and turn out dough. Dust the top of the dough very lightly with flour. Pat the dough out with your hands until it is about 1/2 inch high. Using a round biscuit cutter cut as many biscuits as you can. Gather the craps, pat out, and cut more biscuits.
**If you have trouble with the dough spray a spoon with cooking spray and drop the dough by large rounded spoonfuls onto the cooking sheet.**
Bake for 14-18 minutes, or until they are puffed and golden brown.