Sweet Potato Biscuits

1 cup whole wheat pastry flour
1 tsp baking powder
¼ tsp baking soda
1 tsp raw sugar
a dash of cinnamon (optional)
1 whole banana, cold
1 whole sweet potato, mashed

Cook and skin your sweet potato, then mash it with a fork or potato
masher and set aside. Grease a cookie sheet or line with parchment paper
and set aside. Preheat oven to 425F. Combine flour, baking powder,
baking soda, sugar and optional cinnamon together in your food processor
and pulse a few times to ensure even distribution of ingredients. Add
banana, about 6" worth, and allow the motor to run until a dough forms,
about 45 seconds. Transfer dough to a bowl and, using clean hands, mix
with about 3/4 cup (start with 1/2 cup) of the cooked sweet potato. The
dough should be wet and dough-like -- wetter than most pizza dough but
dryer than cake batter. It should be similar to the batter for Bisquick
drop biscuits, if you've ever made those. Drop large spoonfuls onto the
prepared cookie sheet and bake 5-10 minutes, until a toothpick inserted
comes out clean and the edges and bottom are turning golden brown.

Per biscuit: 86 calories, 0.3g fat, 18.6g carbs, 2.5g fiber, 2.9g sugar, 2g protein

From The Happy Herbivore