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.
Huge hit even with the non-paleos!
These biscuits look absolutely scrumptious!! I will definitely be trying them out on Thanksgiving. My goal is to stay on my Paleo routine over the holiday season. It’ll be hard, but I am so motivated to do it!
Thanks to your website, I get inspired to try and make new things every day.
You rock!
Tried this recipe this weekend and ended up making it twice because they were so good and I wanted to share them with everyone! Made one batch with the regular sweet potato and one with the white sweet potato variety. Both were delicious! Thanks for the recipe, I will definitely be bringing this to Thanksgiving!
Made this in preparation for Thanksgiving…They are YUMMY! I used pancetta instead of bacon and omitted the salt.
Keeper
I made these!!! They are so delicious and my whole family loved them. Thank you!!
Okay, don’t get me wrong…I LOVEEE THESE! But, I made them and then put them in the fridge and when I went to grab one for a snack, it was super moist and kind of wet. Are these not supposed to be kept in the fridge? I keep everything in the fridge?
What did I do wrong!?
keeping them on a plate with a paper towel over them might work!
I can’t wait to try these for Thanksgiving. I need something to keep me away from the dang Hawaiian rolls my sister in law dolls up in some way that makes them as irresistable as crack! (not that I know that personally but I here crack is quite addicting!)
I am excited for the PaleoFX conference in Austin. I live there and have recently really started cooking Paleo…. love it… love your recipes… but I do hate you for your sweet potato brownie recipe! I truly can’t make them that often or I will (as you warned) just eat the whole flipping pan!
I wonder how far ahead you can bake these. Can you freeze these? I have to make everything here and then take it with me for Thanksgiving. My husband and I are the only Paleo people for Thanksgiving and I won’t have much room or time for cooking in my Mom’s kitchen!
I’d say the day before or the morning of. They keep pretty well in the fridge but you don’t want them to get soggy!
My husband (the pickiest eater) said they were the BEST biscuits he has ever had!! amazing!