Wednesday, March 27, 2013

Sweet Potato Biscuits

Motivated by Rem's request for sweet potato biscuits, I turned to the blog world and found several different recipes out there that looked worth a try.  PaleOMG always has great paleo recipes, so I adapted her sweet potato biscuit recipe a bit to fit what sounded good to us!  The resulting biscuits were soft and doughy on the inside but firm on the outside.  They have a good balance of sweet (from the coconut flour and sweet potato) and savory (from the rosemary and garlic).  You could make these with endless combinations of spices to suit whatever flavors sound good to you!  Next time I may have to try the original recipe with bacon and chives... yum.

Sweet Potato Biscuits

Adapted from PaleOMG

2 cups cooked sweet potato, cooled (I used 4 small/medium sweet potatoes)
3 eggs, whisked
1/4 c coconut oil, melted
3 T coconut flour
1 T dried rosemary, chopped (or use 2 T fresh rosemary, chopped)
1 tsp garlic powder
1 tsp baking soda
1/2 tsp coarse salt or 1/4 tsp fine salt
1/2 tsp black pepper

Preheat oven to 375 degrees.  Line large baking sheet with parchment paper.  Microwave or bake the sweet potatoes until they are cooked through.  Once they are cool, scoop out the flesh into a large bowl (and eat the skins!)  In a small microwave safe bowl, heat the coconut oil until melted.  Add oil to sweet potatoes and mix with a fork.  In the small bowl, whisk the eggs, then add those to the sweet potato and oil mixture, mixing again.  Next add coconut flour, rosemary, garlic powder, baking soda, salt, and pepper.  Mix all ingredients with a fork until well combined.  Scoop onto baking sheet with large cookie scoop (1/4 cup size).  This should make about 10-12 biscuits.  Bake for 25-27 minutes or until they are beginning to turn golden brown and become a little crisp on the outside.  Enjoy!  These store well in the refrigerator and are good cold or reheated in the microwave or toaster oven.  

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