Typically, on Sunday, I'll read a cookbook as I eat my breakfast and enjoy my espresso. Today, while there was no reading, I still found a way to make breakfast special. As a crossfitter, I eat a lot of sweet potatoes and most of the breakfasts I make include them in some form. And today, I found a new way to eat them. I made paleo biscuits!I split my biscuits in two and served them with some sauteed spinach and poached eggs. I've really gotten into poached eggs of late, but that is a topic for another post.
PaleoOMG's recipe for Shrimp and Jalapeno Sweet Potato biscuits was my inspiration. I had neither shrimp nor jalapenos, so I just left them out, and to fill the gap, I added some onion powder. And to top it all off, they're Whole Life Challenge compliant (even for the Advanced nutrition challenge). What, you thought I was going to top it with jam? Maybe bacon jam, once I figure out the right way to make that paleo.
The recipe is pretty quick and easy to make, they don't really take longer than making baking powder biscuits. I did microwave my sweet potato instead of cooking it in the oven, that sped things along.
I'll definitely be making these again and want to try the original recipe, but it was great to have biscuits in the morning with breakfast.
1 largish sweet potato, mashed
3 eggs, beaten
3 T bacon fat
3 T coconut flour
1 tsp baking powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
- Pre-heat your oven to 375.
- In a medium sized mixing bowl, mix the eggs into the sweet potato and then mix in the fat.
- Add the dry ingredients and mix until combined.
- Use an ice cream scoop and drop the batter on a baking sheet covered with parchment paper.
- Bake for 22-25 minutes and then eat them.
Makes about 8 drop biscuits. Which probably isn't enough.