Side Dish

Sweet Potato-Rosemary Scones is for Side Dish.

Sweet Potato-Rosemary Scones takes 8 minutes to prepare.

Sweet Potato-Rosemary Scones takes 10 minutes to cook.

Sweet Potato-Rosemary Scones makes 8 servings.

The ingredients for Sweet Potato-Rosemary Scones are:

1 1/2 cups low-fat baking mix (Bisquick Heart Smart)
1/2 cup canned mashed cooked sweet potato (drain before mashing)
6 TBSP fat-free milk
1 1/2 TBSP finely chopped fresh rosemary, divided
1 tsp kosher salt, divided
Cooking spray
2 tsp fat-free milk

Here is how you make Sweet Potato-Rosemary Scones:

1. Preheat oven to 450 degrees F2. Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix, mashed sweet potato, 6 TBSP milk, 1 TBSP rosemary and 1/2 tsp kosher salt in a bowl, stirring just until moist (dough will be very soft).3. Turn dough onto a baking sheet that is coated with cooking spray. Pat dough into a 7-inch circle with floured hands. Cut dough into 8 wedges, cutting into but not through dough. Brush top of dough with remaining 2 tsp milk. sprinkle dough with remaining 1 1/2 tsp rosemary and remaining 1/2 tsp kosher salt.$. Bake at 450 for 10 minutes or until lightly browned.8 servings (serving size: 1 scone)Number of Servings: 8Recipe submitted by SparkPeople user VICKIJO1969.

The nutritional information for Sweet Potato-Rosemary Scones is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 98.5

• Total Fat: 1.5 g
• Cholesterol: 0.3 mg
• Sodium: 394.2 mg
• Total Carbs: 19.3 g
• Dietary Fiber: 0.2 g
• Protein: 2.4 g