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 bak e 12-14 minutes or until light golden brown and firm to the touch. Serve warm or at room temperature.
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