Sweet Potato Bacon Biscuits

Ingredients:

• 1 medium sweet potato (need 1 cup of mashed potato)
• 4 large cloves roasted garlic
• 1 tbsp bacon fat
• 1 egg
• 1 tbsp fresh rosemary, minced
• freshly ground black pepper
• 2 tbsp. all-purpose flour
• 1/2 tsp no sodium Featherweight baking powder
• 2 slices sodium reduced bacon, cooked, chopped

Directions:

1. Pre-heat oven to 375°F.

2. Cook the sweet potato in the microwave until it is fork tender. Cook the garlic cloves in the microwave until they are soft and can be easily mashed with a fork.

3. When the sweet potato and garlic have cooked, remove from the microwave and let cool.

4. Remove the skin from the sweet potato and in a medium sized bowl mash 1 cup of the potato, add in the roasted garlic and mash it in with the potato.

5. Cook the bacon in a non-stick skillet until it is crispy. Remove the bacon from the skillet and place on paper toweling to cool.

6. Pour one tablespoon of the bacon drippings into the bowl with the potato mixture, mix well.

7. Add the egg, minced fresh rosemary and a dash of pepper to the potato mixture and mix until fully incorporated.

8. Add the flour and baking powder and mix well.

9. Crumble or chop the crisp bacon into tiny bits and add to the potato mixture.

10. Line a baking sheet with parchment paper.

11. Divide the batter equally into 6 portions and scoop each portion onto the baking sheet. Flatten slightly with the back of the scoop or spoon.

12. Place the baking sheet in the pre-heated oven and bake for 20-25 minutes or until the edges just begin to turn a golden brown.

13. Remove from oven and let cool for a couple of minutes before serving.

Makes 6 biscuits, each biscuit has 119 calories, 55mg sodium , 12.5g carbohydrates with the ingredients used.

Author unknown