1 medium sweet potato
4 cloves roasted garlic
1 tablespoon bacon fat
1 egg
1 tablespoon fresh rosemary, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coconut flour
1/2 teaspoon baking powder
1 slice cooked bacon, chopped
Preheat oven to 400 degrees.
Wrap garlic cloves and sweet potato in aluminum foil (separately) and roast for 45 minutes for the garlic and about an hour for the potato (or until it’s fork tender). Alternatively, you can microwave the potato to cook it faster, but since you need to roast the garlic, you may as well roast the potato too.
Remove from oven, let cool and then transfer 1 cup of the potato and roasted garlic to a medium bowl.
Fry the bacon in a skillet over medium-high heat. Remove the bacon and let cool and pour 1 tablespoon of the remaining bacon fat into the bowl with the sweet potato.
Add the egg, rosemary, salt & pepper and mix to combine.
Add the coconut flour and baking powder and stir until thoroughly incorporated.
Lastly, add the bacon and fold into the mixture.
Reduce oven temperature to 375 degrees and line a baking sheet with parchment paper or a silpat.
Spoon the batter onto the baking sheet. The biscuits won’t really change shape while cooking.
Bake for 20-25 minutes until the edges start to turn golden brown.
Remove from oven and let cool for a couple of minutes.
Best served warm.