So anyway, that's why I've decided Saturdays are now "breakfast for dinner night". There are just too many great breakfast foods to pass up, so they're moving to the night shift!
Our first in the Saturday breakfast series this month is a recipe from one of my favorite blogs, How Sweet It Is- she always cracks me up and leaves me drooling with her quirky humor and drop-dead-gorgeous photos. This recipe was no exception! Stuff a little bit of sweet potato in a fluffy, tender biscuit, top with pristine poached eggs, bacon (of course), cheese and whatever else your little heart desires, and you've got yourself a mighty tasty breakfast sandwich.
Putting the amazing flavor and texture of a sweet potato in a biscuit is pure genius, and of course, I am a little bit obsessed with poached eggs these days so we know that was a major attraction. There is just something so totally irresistible about those pretty little white packages that spill forth golden goodness at the slightest invitation. Sigh.
Sweet Potato Breakfast Biscuits
adapted slightly from How Sweet It Is
makes 10 biscuits
1 medium sweet potato, cooked and mashed
1 1/2 cups flour
1/2 TB sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 TB butter, cold and cut into small pieces
1/2 cup milk
To make breakfast biscuits add poached eggs, bacon, cheese and spread of choice
Preheat oven to 425.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt and whisk to combine. Add butter and use a pastry blender to cut in till mixture resembles coarse crumbs. Stir in milk and sweet potato, using your hands if necessary, to blend dough together.
Roll dough out on a lightly floured surface to 1/2 in. thickness. Cut using a floured glass or biscuit cutter and place onto a baking sheet. Bake 10-12 min. or until biscuits are puffy and golden. While biscuits are baking, prepare your breakfast sandwich ingredients. Assemble and enjoy!