If I were you, I’d put cheese in these. Not that these don’t taste delicious without cheese, but cheese is delicious. Especially the cheddar kind. When I’m feeling real frisky, I’ll get my favorite kind of cheese from Whole Foods: seaside cheddar. I could live off of that stuff. Seriously. I eat it until my taste buds hurt. That’s not healthy, but I don’t care, it tastes that good.
I wish these tasted like cresent rolls. Those things are stupid. Just stupid delicious.
Speaking of things hurting, my face hurts. No, not because of acne, I’m used to that by now. But because I’m scowling ALL.THE.TIME. My manuscript for my cookbook was due yesterday and I haven’t stopped typing or staring at a computer screen for days. I’m going to have to get botox between my eyebrows. Damnit. Hope the wrinkles are worth it.
So I have some exciting announcements! First, guess what I get to be part of this year?! The second annual PaleoFX Symposium in Austin, TX, March 28-30,2013. There’s going to be some incredibly influential people there including Sarah Fragoso, Kelly Starrett, Mat Lalonde, and Diane Sanfilippo.
The symposium will focus on not only nutrition, but strength, conditioning, and natural movement. Pretty cool huh? So if you want to see me speak and cook go buy a ticket right now! Or check out their facebook page to find out more about it! Why wouldn’t you want to go to Austin?? I’ve never been and I can’t hardly wait! They say Austin is like the Boulder of CO. I don’t really love Boulder, but I see where people are going with this. And I dig it.
Now for the second! This Saturday from 2-4pm, I’ll be doing a presentation and cooking demo for CrossFit Thin Air at Brickhouse40 . I’ll be chatting all about healthy holiday eating and cooking up some Thanksgiving recipes for any one who comes to join. That means if YOU want to join, YOU CAN! How exciting is that?! And it’s only $10!! So if you’re anywhere near Granby, you should come. I’ll be loud and obnoxious as usual. Sign up here!
That is a very link infested blog post. My b.
Thanksgiving Side Dish: Bacon and Chive Sweet Potato Biscuits
- Yield: 12 1x
Ingredients
- 1 large sweet potato or yam (equivalent to 2 cups mashed)
- 3 tablespoons Coconut Flour
- 3 eggs, whisked
- 6–8 strips of bacon, diced
- leftover rendered fat from bacon
- 3–4 tablespoons chives, thinly diced
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
Instructions
- Preheat oven to 415 degrees.
- Pork holes in your sweet potato with a fork.
- Place in oven and bake for 30-40 or until soft.
- Once the sweet potato is done baking, turn oven down to 375 degrees.
- When you sweet potato is almost done cooking, place your diced bacon into a skillet and brown until crispy. Then place your cooked, crispy bacon on a plate covered with a paper towel to soak up the excess fat. The fat that is left behind in the pan, you will use in your biscuits.
- When your sweet potato is done, peel and place in a bowl and mash with a fork.
- Then add in your eggs and mix well with your sweet potato. Then add your in your bacon fat and mix well.
- Then your dry ingredients: coconut flour, baking powder, garlic powder, and salt and pepper.
- Finally add your diced cooked bacon and chives. Mix thoroughly
- Now line a baking sheet with parchment paper and use a large spoon to drop your biscuits on the sheet, shaping them as needed. Try to make them all equal in size so they cook the same.
- Place in oven and bake for 22-27 minutes.
- Let rest.
- Top with some melted grass fed butter. You don’t have to, since it’s not paleo, but I did it, and it was delicious. Trust me.
Notes
If you don’t use bacon/bacon fat, add 1/4 cup of coconut oil, melted.
Made these this evening and they were absolutely amazing. Dipped them in a little bit of clarified butter and all the flavors melted together. This is the first paleo biscuit i have had that actually has the consistency and flavor of a real biscuit. Now it is time to get a recipe for paleo gravy and all will be good. Thanks again for your awesome creations.
Wow these were great! My hubby loved them too. Thank you so much for all you do!!
Tried these this morning and loved them! For next time though, I will for sure measure out the actual amount of sweet potato I’m using. I used two small ones, but think I ended up with more than two cups worth, so the biscuits were a bit too moist and potato-y still! Like Lucas, I I cooked and mashed mine the night before, so breakfast wouldn’t take quite so long. Next time, I might also make them a little flatter to be sure they cook all the way through. Thanks for the great recipes!!
I know I’m late to the party here, but these were fantastic. A few modifications: I don’t eat cheese right now, so I added 3 T of nutritional yeast to cut the sweetness of the potatoes. 2 medium sweet potatoes were a little under 2 cups, I used 5 strips of bacon, about 1/2 t of dried thyme and 3 scallions instead of the chives. Thanks for the awesome recipe, I’ll be breaking this out at Thanksgiving for sure! A slab of butter on top definitely kicks it up a notch.
Sooo IF I were to use cheese… Not saying I will because after all that’s not Paleo 😉 but if I wanted to kick it up a notch and make my taste buds hurt also how much would you suggest in the batter?
ohhhh probably 1/2 cup shredded cheese. the more, the better 😉
Has anyone gotten good results yet from freezing? I would like to make ahead and travel with them for Thanksgiving. Or, to prevent sogginess, has anyone had good success making a day ahead and jsut storing in a closed container (not in fridge)?
Thanks!
What would you (or anyone) think about subbing blanched almond flour for the coco flour? C flour gives all our family digestive distress. Probably would not be a problem in such a small amount, but just wondering. Thanks.
I have tip for you.. it’s easier and while you’re baking the sweet potatoes, place your 6-8 slices of bacon on the broiler pan in the oven with the potatoes. they cook up crisp, flat and the bacon fat is in the bottom of the broiler pan, read to pour out. Also, there I minimal fat left on the meat to drain.
These were so amazingly good! Thank you for taking the time to post this and may God bless you for your sharing your talents 🙂
Hi! How much of the bacon fat do you add?
it’s usually about 3tbsp to 1/4 cup bacon fat