Sweet Potato Shortcake Biscuits

• 1 (15 ounce) can sweet potatoes, drained
• 1/2 cup nonfat milk
• 2 tablespoons melted light butter
• 2 tablespoons sugar (could use less sugar or substitute Splenda)
• 1/4 teaspoon cinnamon
• 2 cups reduced-fat baking mix

1. Preheat oven to 425 degrees.
2. Mash the drained sweet potatoes.
3. Melt light butter, stir in sugar.
4. Combine in bowl, mashed sweet potatoes, milk, butter/sugar mixture and cinnamon.
5. Add biscuit mix and mix until blended, some lumps with remain.
6. Drop by spoonfuls onto baking sheets lightly coated with non stick cooking spray, making 6 equal portions.
7. If desired top each biscuit with raw sugar for a sweet and crunchy topping.
8. Bake on high oven rack for 12-14 minutes or until golden and baked in center. Check for doneness with a toothpick.
9. Serve with nonfat plain yogurt cheese and fresh fruit or your choice of butter, jam or honey.
10. Makes a fluffy, light and sweet biscuit.

sweet potatoes, nonfat milk, light butter, sugar, cinnamon, baking mix

Taken from www.food.com/recipe/sweet-potato-shortcake-biscuits-198119 (may not work)