She Cooks, She Cleans, She isn't feeling creative with her blog title:Bacon and Chive Sweet Potato Biscuits

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cookscleans

First and foremost, have you guys signed up for the Open? If so, YAY! Welcome to the party! If not, WTF. You should do it now:

http://games.crossfit.com/article/2014-crossfit-games-open-and-regional-schedule

I haven’t hit you guys with a side dish yet and, as fun as main courses are to make, you’re going to eventually need something to go with them. And this, the beautiful Bacon and Chive Sweet Potato Biscuit, may just actually trump your main course with its beautiful sunshine colour and salty-sweet taste.

And by biscuit, I mean biscuit in the American sense. Like a scone, but loads better.

This is another contribution from paleomg.com. The bacon she recommends is great, but sometimes when I’m feeling a bit swish, I sub in cubed pancetta. It gets crispier and the smaller size means you get more pancetta-per-biscuit-bite.

Make loads as they’re crazy more-ish and go quickly!

x Maria

Bacon and Chive Sweet Potato Biscuits

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What you’ll need:
4 – 5 sweet potatoes, mashed (I usually nuke these in the microwave for about 7 min, remove the skin and then mash). You should end up with approx. 2 cups of mashed sweet potatoes
3 tablespoons Coconut Flour
2 eggs, beaten
77 g pancetta
3 – 4 tablespoons fresh chives, thinly sliced
1 teaspoon baking powder
½ teaspoon garlic powder
Salt and pepper, to taste

Now get to it…

  • Preheat oven to 180 degrees
  • Prep your sweet potato mash however you like (don’t season) and set aside.
  • Fry your pancetta until crispy and set aside, pour off the rendered fat from the pancetta and set that to the side as well (you will use this in your biscuit batter. Nom nom nom).
  • Add your pre-whisked eggs to your mashed sweet potato and mix well. Then add the reserved pancetta fat and mix.
  • Next, add the flour, baking powder, garlic powder and a dash of salt and pepper. Stir to combine.
  • Finally, fold in the crispy pancetta and the chives
  • Line a baking sheet with parchment paper – to prevent sticking and annoying post-cooking clean-up – and spoon the batter onto the pan. I normally use a heaping spoonful of batter for each biscuit. Don’t make them too big or else they’ll cook unevenly.
  • Bake in your preheated oven for approx 20 minutes or until done

I have, in the past, topped these with cream cheese. It’s life-changing.

PS Coming up next… either Pancakes (!) or Salmon with Mango and Avocado Salsa and coconut rice. Or paleo bark. I’m feeling fickle…

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