sweet potato

She Cooks, She Cleans, She's making a list of the different ways you can cook sweet potatoes

The sweet potato is a legend. This most colourful, most versatile tuber can be cooked in a number of ways: roasted, fried, boiled, microwaved, mashed, grated for a hash, etc., etc., ad infinitum. This is great news because Phil and I eat LOADS of sweet potatoes. And if it weren't for the mind-boggling number of options that the humble sweet potato presented us with, we might just get bored. Phew!

To celebrate this diversity, today, I am posting an oldie-but-goodie recipe, Bacon and Chive Sweet Potato Biscuits (yes, the sweet potato can even be made into a tasty biscuit!).

Enjoy and let us know in comments if you liked the recipe and/or if you have any other good ways to make your sweet potatoes!

Bacon and Chive Sweet Potato Biscuits

Adapted from Paleomg.com

What you'll need:

4-5 sweet potatoes, mashed (I usually nuke these in the microwave for about 7 minutes, remove the skin and then mash, but you can also peel, cube and boil until they are soft). You should end up with approx. 2 cups of mashed sweet potatoes.
3 tablespoons coconut flour
2 eggs, beaten
77 g pancetta or bacon lardons or, if you're being strict, thickly-sliced, nitrate-free bacon, cubed
3-4 tablespoons fresh chives, thinly sliced
1 teaspoon baking powder
1/2 teaspoon garlic powder
Salt and pepper, to taste

Get started:

  • Preheat oven to 180 degrees
  • Prep your sweet potato mash however you like and set aside
  • Fry your bacon or pancetta until crispy. Pour off the rendered fat and set aside (you will use this in your biscuit batter later).
  • Add your pre-whisked eggs to your mashed sweet potato and mix well. Then add the reserved fat and mix.
  • Next, add your dry ingredients (flour, baking powder, garlic powder and salt and pepper). Stir to combine.
  • Finally, fold in the crispy pancetta and the chives
  • Line a baking sheet with parchment paper – to prevent the biscuits sticking and also annoying post-cooking clean-up – and spoon the biscuit batter onto the pan. I normally use a heaping spoonful of batter for each biscuit. Don't be tempted to make them too big because, 1) Greed never got anyone anywhere and 2) They won't cook evenly. 
  • Bake in your preheated oven for approx 20 minutes or until done (spongy not squishy to the touch)