This is an interesting breakfast or brunch. In addition it is a nutritious way to start your day that is fast and easy. This recipe was developed by the National Peanut Board with my own adaptions.

Sweet Potato-Peanut Breakfast Shortcakes

Ingredients
3/4 cup honey roasted peanuts
1 can (15 ounces) sweet potatoes, drained (You could substitute fresh cooked mashed sweet potatoes)
1/2 cup nonfat milk (or nonfat soy milk)
2 tablespoons melted margarine
2 tablespoons sugar (or 1/4 teaspoon stevia)
1/4 teaspoon cinnamon
2 cups reduced fat biscuit mix
1 teaspoon peanut oil
4 cups fresh berries, sliced peaches, nectarines or plums or mixture of any fresh fruits in season
1 cup plain nonfat yogurt.
Garnish is optional but you might want to use mint springs.

Directions:

Preheat oven to 425 degrees F.

For shortcakes, chop 1/4 cup of the peanuts.

Mash enough sweet potatoes to make 3/4 cup.

Refrigerate remaining potatoes for other uses.

Combine in bowl the mashed potato, milk, margarine, sugar, cinnamon and chopped peanuts.

Add biscuit mix and mix until blended (some lumps will remain).

Drop by spoonfuls onto baking sheets coated lightly with peanut oil.

Make 6 equal portions.

If desired, sprinkle top of each with an additional 1/4 teaspoon sugar.

Bake on high oven rack for 12 to 14 minutes or until golden and baked in center.

To assemble

Split shortcakes and fill and top with fruit, peanuts and yogurt. Garnish with mint if desired.

Makes: 6 shortcakes

Culinarily yours,