INGREDIENTS

  • 2 1/4 cups all-purpose flour
  • 1/4 cup packed brown sugar (1/8 c Splenda Brown Sugar)
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 cup cold butter (Heart Healty Margarine)
  • 1 egg , lightly beaten (1/4 c EggBeaters)
  • 1 cup mashed sweet potatoes
  • 1/3 cup low-fat buttermilk

DIRECTIONS

  1. In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. In a small bowl, whisk the egg, sweet potatoes and buttermilk; add to dry ingredients just until moistened.
  4. Turn onto a lightly floured surface; with lightly floured hands, knead dough 10-12 times.
  5. Pat into an 8-in. circle.
  6. Cut into eight wedges.
  7. Separate wedges and place 1 in apart on a baking sheet lightly coated with nonstick cooking spray.
  8. Bake at 400° for 16-21 minutes or until golden brown.
  9. Cool on a wire rack for 5 minutes. Serve warm.