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

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