Have as many of these bacon biscuits as you’d like without feeling like you’ve gone off track. This biscuit recipe perfectly bridges comfort with health, and your taste buds don’t have to compromise.
Get your diet back on track with bacon biscuits. Suspicious? Don’t be. These sweet potato bacon biscuits are as comforting as their namesake would suggest, only they are free of white flour, refined sugar, and white potato, making them a healthier alternative to traditional biscuits.
Bulked up and lightly sweetened with sweet potato and coconut flour, the bacon, garlic, and spices add a savory touch to these biscuits. Pair with a slab of coconut oil, ghee, or regular butter.
Sweet Potato Bacon Biscuit Recipe
Makes 8-10 servings
- 1 medium sweet potato
- 4 garlic cloves, roasted
- 1 egg
- 1 tablespoon fresh rosemary, minced
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons coconut flour
- ½ teaspoon baking powder
- 1 slice bacon
Preheat the oven to 400 degrees Fahrenheit.
Wrap the garlic cloves in aluminum foil and put into the oven. Poke the skin of the sweet potato liberally with a fork and wrap it in aluminum foil. Place the sweet potato into the oven as well. Bake for 50 minutes, until both the sweet potato and garlic are tender.
Remove both from the oven. Reduce the oven temperature to 350 degrees Fahrenheit. Let the sweet potato cool.
Once cool, peel the sweet potato and add it to a bowl with the garlic. Use the flat end of a fork to mash to two together.
In a skillet over medium-high heat, fry the bacon. Once cooked, remove the bacon and pour the bacon fat into the bowl with the sweet potato. Add in the egg, rosemary, salt, pepper, coconut flour, and baking powder. Stir until well combined. Chop the bacon and fold it into the mixture.
Spoon the batter onto a greased baking sheet into biscuit-like sizes. Pop the baking sheet into the oven and bake for 20-25 minutes, or until golden brown.
Let the biscuits cool for a few minutes before serving. Enjoy!