Sweet Potato Biscuits

Although I grew up in the South, sweet potatoes were never one of my favorites. I wanted white potatoes!!! Sweet potatoes were nasty unless they had brown sugar and marshmallows on them or made into biscuits! Although I'm pretty sure that negates the health factor.

Now that I'm an adult (most of the time anyways) I could eat sweet potatoes with every meal! They are soooo good! Sometimes with a sprinkle of cinnamon, sometimes without. I could probably incorporate them into just about any type of meal, sweet or savory.

I've really been missing biscuits lately and then I thought "Hey, I could make sweet potato biscuits!" So I did! And they are so delicious that I made them for dinner one night and breakfast the next morning... No, I don't feel guilty, because they are grain and dairy free!!!

Makes 9 biscuits

Ingredients:

• 1 small baked sweet potato (about 3/4 cup)
• 3 eggs
• 4 tablespoons coconut flour
• 1 teaspoon baking powder
• pinch of salt
• 1 tablespoon palm shortening (you can also use butter if you are okay with dairy)

Directions:

1. Preheat the oven to 350 degrees.
2. Whisk the eggs together then add the coconut flour, baking powder and salt until a thick dough forms.
3. Mash the sweet potato then mix it in with the egg mixture.
4. Cut the palm shortening in with the dough and mix well. It will be a tad chunky.
5. Line a baking sheet with parchment paper and place small dollops on it. This should make 9 biscuits. I like to make mine round and even because I'm a little OCD.
6. Bake for 15 minutes until they are golden brown. 

Nutrition Info:

Per biscuit if 9 are made.
Cal-  65
Fat-  3.64g
Carbs-  3.24g (net)
Protein-  2.99g