Shrimp and Jalapeno Sweet Potato Biscuits
Ingredients
1 large Sweet Potato (equivalent to 2 cups mashed)
3 Organic Pastured Eggs, whisked
3 tablespoons Coconut Flour
4-5 Shrimp, cooked and diced small
3 tablespoons Bacon Fat, melted (or butter if you do dairy)
1 Jalapeño, thinly diced
1 teaspoon aluminum free Baking Powder
½ teaspoon Garlic Powder
½ teaspoon Sea Salt, or to taste
½ teaspoon Black Pepper, freshly ground, or to taste
Directions
1. Preheat oven to 415 degrees
2. Poke holes in your sweet potato with a fork
3. Place in oven and bake for 30-40 minutes or until soft
4. Once the sweet potato is done baking, turn oven down to 375 degrees
5. When your sweet potato is done, peel and place in a bowl and mash with a fork
6. Add in your eggs and mix well with your sweet potato
7. Add in your bacon fat and mix well
8. Add your dry ingredients: coconut flour, baking powder, garlic powder, and salt and pepper
9. Finally, add your diced cooked and diced shrimp and jalapeños and mix thoroughly
10. Line a baking sheet with parchment paper and use an ice cream scoop to drop your biscuits on the sheet
Make them all equal in size so they cook the same
11. Place in oven and bake for 22-27 minutes
12. Let rest
Option: Top with some melted grass fed butter or gravy