Sweet potato rolls
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Plus flour |
| 1½ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Grated lemon peel |
| ¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Dried basil |
| ¼ | teaspoon | Dried thyme |
| 2 | tablespoons | Dried chives |
| 1 | each | Egg |
| 6 | ounces | Finely shredded,peeled sweet potato |
| ½ | cup | Plain lowfat yogurt |
| 1 | tablespoon | Plus |
| 1 | teaspoon | Margarine, melted |
Directions
Preheat oven to 425. In a large bowl, stir together flour, baking powder, salt, lemon peel, baking soda, basil, thyme, and chives. In another bowl, combine egg, sweet potato, yogurt, and margarine. Add to dry igredients; stir until moistened. Divide dough evenly into 8 nonstick muffin cups. Bake 20 minutes until browned. Remove to rack to cool, or for best flavor, serve hot.
Per serving: 4g protein, 3g fat, 21g carb., 194mg sodium, 35mg chol., 127 calories.
From: Carolyn Shaw Date: 09-13-94