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 2 minutes after reading the recipe. They are awesome. I added cheddar cheese and hot chili peppers. My husband thought about making the dough into patties and frying them like potato pancakes.
Oh my gosh I just made these and they are awesome!! I will definitely be introducing my non-Paleo eating family to these on Thanksgiving. Thank you so much for all these recipes, everything I’ve made so far has been fantastic!
I made these yesterday, they were amazing, I only meant to have one, but I ate them all!
I got the chance to make these yesterday for a pre Thanksgiving feast and they went like hot cakes!! Everyone, Paleo and non Paleo, RAVED about them. They officially got added to the real Thanksgiving spread!
Holy frijoles, these are fantastic! I did a ‘trial run’ today and this definitely passed for the Thanksgiving day spread! I think I’m going to spread it out in an 8×8 dish and cut into squares, my wish for cornbread has come true!!! Thanks, Juli-you’ve done it again. Winner, winner, chicken dinner 🙂 Hope you have had a nice weekend!
P.S. I added fresh rosemary vs. chives as I had it on-hand…still wonderful!! Sweet and savory with BACON!!!!
Ridiculously divine. I will be wooing my carb-loving family to paleo using this at Thanksgiving. Gracias!
Just made these! I’m glad you said that 1 yam should equal 2 cups cuz the largest one I found ended up only being 1 cup, so I halved the recipe. I WISH I HAD BOUGHT MORE YAMS now! It’s taking everything I have to not eat my biscuits before dinner! I was worried they’d be dry but they are so CRAZY MOIST! THANK YOU!
Juli these are amazing!!! I can’t stop eating them. Next time I am definitely adding cheese…think im also going to turn the base into a pumpkin choc chip cookie! (just sub pumpkin, use coconut oil instead of bacon, etc.) thank you so much for another amazing recipe!
so amazing!!! love these! can’t wait for your book to come out!