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- 10 cups 1-inch cubes sourdough baguette with crust (from about 1 1/2 one-pound baguettes)
- 1 pound thick-cut bacon slices, cut into 1/2-inch pieces
- 2 tablespoons (1/4 stick) butter
- 6 1/2 cups 3/4-inch cubes peeled red-skinned sweet potatoes (yams; about 2 3/4 pounds)
- 4 cups 1/2-inch onion pieces (from about 2 large onions)
- 3 cups 1/2- to 3/4-inch celery pieces
- 1 1/2 tablespoons chopped fresh thyme
- 1 1/4 teaspoons (or more) coarse kosher salt
- 1 1/3 cups fresh orange juice
- 1 1/3 cups low-salt chicken broth
Position rack in center of oven; preheat to 350°F. Spread bread cubes in single layer on large baking sheet; bake until almost firm to touch, about 10 minutes. Cool. DO AHEAD Can be made 1 day ahead. Store in airtight container at room temperature.
Place bread cubes in extra-large bowl. Cook bacon in heavy large pot over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
Pour off and discard all but 3 tablespoons bacon drippings from pot; place pot over medium-high heat. Add butter, then sweet potatoes, onions, celery, thyme, and 1 1/4 teaspoons coarse salt to pot. Sauté until onions are slightly soft but not brown, 6 to 8 minutes. Add orange juice and bring to boil; cook until sweet potatoes are almost tender and juice is almost absorbed, about 5 minutes. Add bacon and sweet potato mixture to bowl with bread cubes. Season with more salt and freshly ground black pepper. Cool slightly. Cover; chill.
Preheat oven to 350°F. Butter 15x10x2-inch glass baking dish. Whisk eggs and 1 1/3 cups chicken broth in medium bowl to blend; add to stuffing and toss to combine. Transfer to prepared baking dish.
Bake stuffing uncovered until top is lightly browned and crisp around edges, 50 minutes to 1 hour.
Nutritional ContentOne serving contains the following: Calories (kcal) 255.8 %Calories from Fat 24.1 Fat (g) 6.8 Saturated Fat (g) 2.5 Cholesterol (mg) 54.2 Carbohydrates (g) 37.7 Dietary Fiber (g) 3.3 Total Sugars (g) 8.3t Net Carbs (g) 34.5t Protein (g) 10.2Reviews Section
Sweet Potato Biscuits with Bacon and Thyme Recipe
Before last night, I had never even tasted a sweet potato biscuit. But they’ve been on my list of new foods to try for a few months now. I’ve been collecting links to sweet potato biscuit recipes and have noticed that there is a pretty wide range of recipes.
Some people make a very sweet biscuit, using lots of mashed sweet potato and sugar. My husband, who has a major sweet tooth, would love this version from Pots on the Stove. While others seem to prefer just a slightly sweet, buttery version, like these from Orangette.
It wasn’t until last night that I decided which version I was going to try. The bacon version! Ok, I hadn’t actually seen or heard of a bacon version, but, like my friend Curt said this morning on twitter, “Everything is better with bacon!”
The inspiration actually struck when I was relaxing in the bath yesterday. Yes, I know, that’s kind of weird. But it’s true. I was laying there, trying to soak away the last of the lingering tension left over from what we all have to admit was a pretty stressful election year, and all of a sudden the idea popped into my head. Sweet potatoes, fresh herbs, and bacon! In a biscuit!
Although at first it seemed to just magically appear out nowhere, I quickly realized where I got the inspiration. My friend Amanda has been experimenting with prosciutto and herb-wrapped baby sweet potatoes and I was lucky enough to taste them a couple weeks back. That woman is a genius! And this photo of her latest version made me start thinking of them again. And looking at that photo again last night, I almost threw some crumbled blue cheese in the biscuits.
Now this is one of those recipes that is pretty much fool-proof. You can toss the bacon and herbs into any sweet potato recipe you like, but I went the easy route. I decided to make them using Bisquick, because it’s always nice to have a few Bisquick recipes!
You should know that I do make the majority of my biscuits from scratch now. In fact, the post about biscuits is the most popular on this site by far. But there will always be a place in my kitchen and my heart for a box of baking mix. I have fond memories of making Bisquick drop biscuits for myself as an after-school snack when I was a kid. Mmmmm…honey butter…
I decided to use only a small amount of sweet potato in these. I just wanted that little something extra while still somewhat maintaining the texture of a regular biscuit. I also only added a touch of sugar. I wanted to enhance the natural sweetness of the potato without actually making the biscuits sweet. Does that even make sense?
They turned out to be just the way I wanted. A tiny bit sweet, slightly salty and smoky from the bacon, and the fresh thyme adds that extra dimension to set these apart from anything you would expect to come from a yellow cardboard box.
I love them! And I can’t wait for one of you to try this recipe. I’m home alone for a few days so I haven’t even had feedback from my husband yet. Although I am driving up to my sister’s house today to deliver the leftovers to my brother-in-law. I’m pretty sure these will be right up his alley.
Sweet Potato Biscuits with Bacon and Thyme
2 C. Bisquick baking mix
4 slices bacon, cooked and chopped
1 heaping teaspoon fresh chopped thyme leaves
1/2 cup milk
1/2 cup mashed sweet potato
1 T. brown sugar
all purpose flour for dusting counter
1. Preheat oven to 450 degrees and line a baking sheet with parchment paper. Dust a counter top lightly with flour.
2. In a medium bowl, combine baking mix, bacon, and chopped thyme. In a separate bowl, whisk together the sweet potato, milk, and brown sugar.
3. Pour wet mixture into dry mixture and stir until just combined.
4. Dump mixture out onto a floured counter and knead a few times just to finish mixing the dough.
5. Pat out into a circle about 1/2 inch thick. Cut biscuits and arrange them on a parchment-lined baking sheet.
6. Bake at 450 degrees for 8 – 10 minutes until just lightly browned on top.
7. Enjoy warm with a little butter.
Recipe notes: To make 1/2 cup of mashed sweet potatoes, I just peeled one smallish sweet potato, cut it into chunks, and boiled it for about 15 minutes until it was fork tender. I put the potato through a food mill, but you can mash it however you like. Just make sure that it’s tender enough not to leave little chunks in your biscuits! You could also mash a leftover baked sweet potato.
In a separate bowl, combine sweet potato, milk, and brown sugar.
Whisk together the sweet potato, milk, and brown sugar.
Pour the wet ingredients into the bowl with the dry ingredients and stir to combine.
Stir until the dough just barely comes together.
Dump the dough out onto the floured counter.
Knead the dough just a few times until it’s completely combined. Don’t overwork the dough!
With your hands, gently pat the dough out into a circle, about 1/2 inch thick.
Cut biscuits with biscuit cutter. Mine is 2 1/2 inches wide.
Combine scraps of dough to cut an extra biscuit or two. The final scraps can be shaped to form an extra tiny biscuit.
Place biscuits on parchment-lined baking sheet. You can see my tiny scrappy biscuit on the right!
Remove the biscuits from oven when they are just barely starting to brown on top.
And finally, enjoy a biscuit warm from the oven with a bit of butter!
For those of you just tuning in this month, I’m happy to say that I’m participating in the National Blog Posting Month challenge. For this year’s edition of NaBloPoMo, I’ve pledged to post a new recipe every single day for the month of November. If you don’t want to miss a recipe, sign up to receive my recipes by e-mail. You’ll only receive an e-mail when I write a new blog post, and your e-mail address will not be used for any other purpose. Interested? Sign up now!
Sweet Potato, Bacon & Pecan Stuffing
1. Preheat your oven 180°C/350°F or Gas Mark 4. Place a saucepan over a medium heat and add butter and melt. Stir in the bacon and cook for 2 minutes then add the onions, celery and garlic and cook for another 3 minutes. Stir in the sweet potatoes and maple syrup, and cook for 2-3 minutes more.
2. Add the breadcrumbs to a roasting dish, followed by the pecans, dried cranberries, chicken or turkey stock and fresh thyme leaves, and season with sea salt and freshly ground black pepper.
3. Transfer all the other ingredients from the saucepan to the roasting dish and mix until all the ingredients are combined. Then put the roasting dish in the preheated oven for 30 minutes.
Roasted Sweet Potato Omelette With Bacon
- Author: Irena Macri
- Prep Time: 12 minutes
- Cook Time: 35 minutes
- Total Time: 47 minutes
- Yield: 3 1 x
- Category: Breakfast
- Method: Omelette
- Cuisine: French
Try this sweet potato and bacon omelette with goat’s cheese for a nutritious, gluten-free, grain-free breakfast. Omit bacon for a vegetarian version, or the cheese for a dairy-free, paleo, Whole30 version.
- 1 + 1/2 cup diced sweet potato
- 1 tablespoon olive oil
- 1 small onion, diced roughly
- A few springs of fresh thyme
- 1/4 tsp sea salt
- 3 – 4 rashers of bacon, including the middle (short cut) part
- 6 eggs, whisked
- A pinch of black pepper
- 2 teaspoons olive oil
- 1/4 cup crumbled soft goats cheese
- Sides: Mixed salad greens & sliced cucumber
- Preheat the oven to 200 C / 400 F. Combine sweet potato with olive oil, onions, thyme and salt and scatter on a flat baking tray.
- Roast for 25 minutes. You can stir the potato around after 15 minutes but not essential.
- Dice the bacon. I like to cut the rind away and cut the strips into 3-4 pieces. Heat a little oil in a frying pan you will be cooking the omelette in. Fry the bacon for 5 minutes, stirring a few times, until crispy.
- Add sweet potato, thyme and onion to the bacon in the pan and turn to medium heat.
- Pour in the whisked eggs, making sure they spread evenly. Cook for about 4-5 minutes or until the egg is set and just cooked through. You can cover the pan with a lid to speed up the cooking process.
- Right at the end, sprinkle with some goats cheese (if using) and a little black pepper.
- Serve with a side salad of mixed greens, cucumber, lemon juice & olive oil.
Cooking times below include the roasting of the sweet potato and can quicker if you do that part ahead of time.
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SAVE THIS SWEET POTATO OMELETTE RECIPE TO PINTEREST
BY IRENA MACRI
About the author: I share tasty recipes, tips, and meal plans to help you get healthier and lose weight. I am a qualified nutrition coach with an Advanced Diploma in Nutrition & Weight Management. More about me here.
PS. Some posts contain affiliate links, which means I receive a small commission for purchases made through these links.
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Preheat large sauté pan on medium 1–2 minutes chop bacon. Place bacon in pan cook 4–5 minutes, stirring occasionally, or until bacon is crispy. Remove with slotted spoon, leaving bacon drippings in pan.
Reduce heat to medium-low. Place sage leaves in bacon fat cook 1–2 minutes or until crispy. Remove with slotted spoon.
Heat potatoes following package instructions. Place butter and brown sugar in small saucepan on medium cook 2–3 minutes or until mixture is simmering. Transfer potatoes to large bowl stir in butter mixture and bourbon until well blended.
Spoon potatoes into large serving dish, then top with sage leaves and crumbled bacon Serve.
CALORIES (per 1/8 recipe) 210kcal FAT 10g SAT FAT 5g TRANS FAT 0.5g CHOL 20mg SODIUM 170mg CARB 27g FIBER 1g SUGARS 18g PROTEIN 4g VIT A 240% VIT C 20% CALC 4% IRON 2%
- 3 medium sweet potatoes
- 1 teaspoon olive oil
- 2 shallots, finely chopped
- ½ cup fat-free ricotta cheese
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground ginger
- 1 tablespoon brown sugar
- ¼ cup grated Parmesan cheese
- 2 ½ tablespoons chopped fresh sage
Preheat oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork and bake until soft, about 1 hour. Remove from oven and cool until potatoes can be handled, about 20 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
Meanwhile, place olive oil in small skillet over medium heat. Add shallots and cook and stir until softened and beginning to brown, about 10 minutes. Set aside.
Cut potatoes in half lengthwise and scoop out pulp, leaving a thin shell. Set shells aside. Place pulp into a blender or food processor and blend until smooth. Add ricotta, salt, pepper, ginger, and sugar to the blender blend until smooth.
Return potato mixture to a bowl stir in shallots, Parmesan cheese, and sage. Spoon mixture back into potato skins. Place potatoes on prepared baking sheet.
SWEET POTATO AND CRANBERRY STUFFING
This recipe is special because I make no excuses when I eat half of it. Seriously. I can inhale the whole thing, but I guess that’s considered uncouth, especially on Thanksgiving…meh.
I just love the tartness of the cranberries paired with the sweetness of the potatoes and the beautifully flavored bread.
Sweet Potato Stuffing with Sausage This delicious Paleo Sweet Potato Stuffing with Jones Dairy Farm All Natural Sausage, apples and cranberries has all the flavor of traditional Thanksgiving stuffing but is grain free, gluten free, dairy free and Whole30 compliant too! Toasty, roasted sweet potatoes and savory sausage form the base of this favorite holiday side dish. Thanksgiving is my favorite holiday. No surprise there, I know I’ve said it before! I have nothing but great memories of cooking and eating classic, comforting, delicious food and laughing for hours on end with my family. And sure, over the past several years our holiday table started looking a little bit different as many of my Paleo favorites started taking over. It’s surprisingly easy to make many of your Thanksgiving favorites so much healthier yet with ALL the traditional flavors you expect at the holiday table. My favorite side dish was always stuffing, which is why I’ve made many paleo versions – it’s tough to pick a favorite! Today we’re going with toasty roasted sweet potatoes as the base with all natural sausage (because I can’t get enough!) from Jones Dairy Farm to keep it delicious and healthy, too.
What You Need To Make Paleo Sweet Potato Stuffing
You don’t need anything fancy to make this stuffing! Here’s a list of what you’ll need to make it happen:
- Sweet potatoes
- Avocado oil, or olive oil
- Sea salt and black pepper
- Ghee or coconut oil
- Rosemary (fresh)
- Sage (fresh)
- Thyme leaves (fresh)
- Parsley (fresh)
- Dried cranberries, juice-sweetened for Whole30
How To Make Sweet Potato Stuffing
This recipe is truly easy to throw together – which is a lifesaver on Thanksgiving! You peel and chop the sweet potatoes, toss in oil and sea salt, and roast them in a single layer so they get nice and toasty.
While the potatoes roast, you cook the remaining ingredients on the stovetop. This won’t take any longer than the potatoes will take to roast. Once the potatoes are done, you toss everything together and bake it for about 15 minutes in a casserole dish to get everything nice and toasty.
This stuffing reheats very well in the oven too – so it’s no problem to make it ahead of time if you’re bringing it somewhere on Thanksgiving. Simply cover it with aluminum foil and reheat in a 400° F oven until heated through.
About Jones Dairy Farm No Sugar All Natural Pork Sausage Roll
Jones Dairy Farm is a great go-to resource when you’re looking for meats with honest, clean labels and delicious ingredients.
Made with just four ingredients, pork, water, salt and hand-blended spices, their all natural, Certified Paleo and Gluten-Free pork sausage roll has absolutely no preservatives, MSG, sugar, binders or fillers.
Bulk pork sausage is easy to use in all your favorite recipes (like this stuffing!). And because it’s all-natural, low carb and full fat, it’s a perfect addition to a Paleo or keto diet.
You can find Jones Dairy Farm No Sugar All Natural Pork Sausage Roll in the freezer section of your local grocery store. Use their product locator to find their products near you!
I hope you’re ready for a seriously delicious, healthy, and festive side dish to add to this year’s holiday table! Preheat your oven and grab your ingredients because it’s time to start – let’s go!
Who doesn&rsquot love coming home to a complete meal in the slow cooker such as this one or even my Ranch Chicken and Potatoes recipe.
This Slow Cooker Chicken and Sweet Potato Dinner was so flavorful! This is my first time making sweet potatoes without adding brown sugar and cinnamon, I didn&rsquot miss it.
This recipe has simple ingredients, but somehow it produces the juiciest chicken and sweet potatoes that don&rsquot need added sugar. I think the chicken thighs are the key to this dish, while they cook all their juices flavor up those sweet potatoes perfectly.
Try this meal, even if you aren&rsquot cutting back on sugar and grains. I&rsquom sure all those juices would be delicious soaked up with some crusty bread.
Twice Baked Sweet Potatoes
Happy Friday! Yay! I am currently making Momofuku Ramen for 8 people to eat tonight. Pretty excited about it. This will be the first time I have had people over for a proper dinner. My friend Adrianna is making some delicious dessert from the Milk Bar cookbook. It’s going to be so fun. It’s so nice to finally have a dining room table so I can actually do these kinds of things. In preparation for eating massive amounts of ramen tonight, I did what most people don’t do, I ate like 5 million burgers last night (when I say 5 million I mean 4 burgers split between three people). I am still so full right now. I only hope that I will be starving tonight so I can re pack my stomach with delicious pork and ramen.
When I’m not stuffing my face with meat, I love to eat potatoes. Being an Idaho girl, I feel like I know my way around potatoes pretty well. Sweet potatoes are one of my favorite kinds. This Twice Baked Sweet Potato recipe is so perfect in its presentation. It makes a super tasty and super pretty side dish to nearly anything. If you want to go a little crazy, I think it would go awesome with a veggie burger. I hope you all will eat some good stuff this weekend!