Thanksgiving Side Dish:
Bacon and Chive Sweet Potato Biscuits
Prep Time: 30 Mins Cook Time: 30 Mins Yield: 12 Servings
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
Preheat oven to 415 degrees.
Poke 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 your 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 in your bacon fat and mix well.
Add your dry ingredients: coconut flour, baking powder, garlic powder, salt and pepper.
Finally, add your diced cooked bacon and chives.
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 mins.
Top with some melted grass fed butter (optional)