One of my favorite guilty pleasures (that is not even remotely Paleo friendly in any way) would have to be a Starbucks breakfast sandwich.  I’m not sure if this is because I associate Starbucks treats with time spent with my BFF (aka Mom) or if it’s because they’re just salty, cheesy, savory and delicious.  Probably a combo of both.  
 
Anyway, you guys know I’m all about creating a Paleo answer to my favorite guilty treats- so here’s one to help you out with that breakfast sandwich fix.
 

 
I set out to make a biscuit that was nutrient dense, nut-free (for any of my friends out there who are allergic or sensitive), still delicious, and substantial enough to slice in half & stuff with your favorite breakfast fixin’s.
 
 
Lucky for me, it worked!  And I was able to make breakfast sandwich madness for Dathan the next few days– prepped for his breakfast before work, on the spot line-cook style for a post workout snack, and any time in between.  Our favorite turned out to be one with a quick-scrambled egg, crispy bacon, and a few spinach leaves with a dash of hot sauce.  
 
 
These biscuits are slightly sweet from the potato, yet savory from the spices.  And they are equally delicious savored on their own with a little butter- or plain!
 
Feel free to get creative with these, then let me know what YOUR favorite style is!
 
Enjoy!
 

 

Print Recipe

Savory Sweet Potato Biscuits

Servings: 9 biscuits (2-3″ each)
Calories: 92kcal

Ingredients

  • 1 medium-large sweet potato or yam (yield about 1.5 to 2 cups mashed)
  • 2 eggs
  • 1/4 cup grass-fed butter, melted*
  • 3 tbsp coconut flour
  • 1 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cinnamon

Instructions

  • Preheat the oven to 375ºF and line a baking sheet with parchment paper.
  • Cook your potato, and scoop out the fleshy inside.*
  • In a large bowl, mash and combine the sweet potato, eggs, and butter.
  • Stir in the dry ingredients:  coconut flour, baking powder, and spices.
  • Scoop out equal portions of the dough, rolling into a ball.  Place on the lined baking sheet with even space between each, and flatten the tops into your biscuit shape.  You can make 9 two to three inch biscuits, or aim for 6 larger biscuits, depending on your preference.
  • Bake at 375ºF for 15 to 18 minutes, or until lightly browned on the bottoms and firm.
  • Allow the biscuits to cool for about 5 minutes, then serve as you like!

Notes

  • You can sub your favorite cooking fat for the grass-fed butter, such as coconut oil, bacon fat, or ghee!
  • When it comes to cooking your sweet potato, you can bake it for 30-40 minutes in a 400ºF oven, or steam it in the microwave, wrapped in a damp paper towel, for about 3 minutes per side or until soft.

Nutrition

Calories: 92kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 206mg | Fiber: 2g | Sugar: 1g | Iron: 1mg
Filed   bread muffins, breakfast, side dishes