Sweet Potato Bacon Biscuits Recipes

SWEET POTATO-BACON BISCUITS

Steps:

• Heat oven to 450°F. In large bowl, mix flour, baking powder and salt; stir in bacon and thyme. Shred frozen butter, using large holes of grater; add to flour mixture and toss to coat. Stir in sweet potato and buttermilk just until soft dough forms.
• Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 4 or 5 times. Press or roll dough to 3/4-inch thickness. Cut with floured 21/2-inch biscuit cutter. On ungreased cookie sheet, place biscuits about 1 inch apart.
• Bake 12 to 15 minutes or until light golden brown. Brush with melted butter. Serve warm.

EMERIL'S SWEET POTATO BACON BISCUITS

Steps:

• Preheat oven to 425 degrees F.
• Lightly grease a large baking sheet and set aside.
• In a bowl; stir together the flour, baking powder, baking soda, and salt.
• Add the butter and work in with a pastry blender or your fingers until the mixture resembles coarse crumbs.
• In a bowl; whip the sweet potatoes with the brown sugar until very smooth. Add to the flour mixture and mix in lightly but thorougly with your fingers.
• Add 3/4 cup of the buttermilk and the bacon and gently work to make a smooth dough, slightly sticky, being careful not to overwork and adding more buttermilk as needed, 1 tsp at a time.
• Turn out onto a lightly floured surface and pat out into a large rectangle about 1/2-inch thick. Cut into 10 large biscuits and place on the prepared baking sheet.
• Bake until golden brown and risen, 15 to 18 minutes.
• Remove from the oven and serve hot with butter.

SWEET POTATO SALAD WITH WARM BACON DRESSING

Steps:

• Heat pan over high heat. Add bacon and cook until just crisp. Remove bacon to a towel-lined plate. Pour off all but 2 tablespoons of the fat. Add onions and garlic and cook until soft. Remove pan from heat, add vinegar, olive oil, sugar and reserved bacon. Place the potatoes in a large bowl, pour the dressing over and season with salt and pepper. Fold in the green onions and parsley. Serve at room temperature.

SWEET POTATO BISCUITS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough.
• Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet.
• Bake for 12 to 15 minutes in the preheated oven, or until golden brown.

BACON-WRAPPED SWEET POTATO BITES

Steps:

• Preheat oven to 350°. In a large bowl, mix butter and seasonings. Add sweet potatoes and toss to coat., Wrap 1 piece bacon around each sweet potato cube; secure with a toothpick. Sprinkle with brown sugar. Place on a parchment-lined 15x10x1-in. baking pan., Bake until bacon is crisp and sweet potato is tender, 40-45 minutes. Serve with maple syrup.

SWEET POTATO-BACON BISCUITS

Steps:

• Preheat your oven to 450F degrees. Line a large baking sheet with parchment paper.
• In a large bowl, whisk together flour, baking powder, brown sugar, salt, cream of tartar and cayenne pepper. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in Cheddar cheese and bacon. Make a well in the center of flour mixture.
• In small bowl, whisk together milk and sweet potato. Add sweet potato mixture to flour mixture. Using a fork, stir just until combined. Turn dough out onto a well-floured surface. Knead gently 12 times. Roll dough to a 3/4-inch-thick rectangle. Cut into 8 rectangular pieces.
• On the prepared baking sheet, place biscuits 1 inch apart. Bake until lightly browned, about 12 minutes. Serve warm.

BACON WRAPPED SWEET POTATO BITES

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.
• Wrap each sweet potato cube with a bacon slice, holding in place with a toothpick. Place on the prepared baking sheet, toothpicks facing up.
• Combine the olive oil, melted butter, cinnamon and pepper, stirring until well mixed. Drizzle the mixture over the sweet potato bites. Sprinkle with sea salt. Loosely tent the toothpicks with damp paper towels and wrap the baking sheet with Reynolds Wrap® Aluminum Foil, being careful not to pierce the foil. Bake until the potatoes are just tender, about 20 minutes.
• Remove the foil and paper towels and return to the oven; bake until the bacon is crispy and the fat starts to render, 15-20 more minutes. Blot the excess fat with the paper towels, then serve.