Here is the perfect breakfast treat, a small breakfast slider. These tasty little sweet potato biscuits filled with crispy bacon and fried egg would be the perfect start to any morning. It works as a quick grab and go breakfast or a relaxing start to the day with the morning paper. You’ll love these little sliders……maybe try for New Year morning!
From by the bay, wishing you sweet food memories!
Maryann
Sweet Potato Breakfast Slider
For each slider use one sweet potato biscuit sliced in half ( recipe follows), one fried egg done to your liking, one slice of crisp bacon cut in half. Assemble egg and bacon inside the biscuit . I use the biscuit cutter to make the fried egg the same size as the biscuit.
Sweet Potato Biscuits
Makes approximately 12 biscuits
Source: Food Network Magazine, Thanksgiving Issue Volume 4 Number 9 11/2011
3/4 c. cooked mashed sweet potato (about 1 large sweet potato)
1/3 – 1/2 c. whole milk, as needed
1 1/2 c. all-purpose flour, plus more for dusting
2 tbsp. sugar
1 tbsp. baking powder
1 tsp. salt
6 tbsp. cold unsalted butter, cut in to small bits
Preheat oven to 425. Grease baking sheet with butter, oil, or cooking spray. In a small bowl whisk together the sweet potato and milk (less up front, and more if needed). Set aside. In a large bowl, whisk together the dry ingredients. Cut in the butter with a pastry cutter (or a fork if you don’t have a pastry cutter) until the mixture is a crumbly texture or resemble coarse meal. Add the sweet potato mixture and gently fold to combine. Add the remaining milk a little at a time until all of the flour is moistened. The amount of milk you will need will depend on the moisture of the sweet potato. Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2-3 times with the palm of your hand until the dough comes together. Pat the dough out into a 1/2-in thick round. Using a 2 1/2-in round biscuit cutter, cut the dough in to biscuits, Gently reroll the scraps and cut out more biscuits. Place on to prepared baking sheet and bake 12-14 minutes or until light golden brown and firm to the touch. Serve warm or at room temperature.
