How is it that it was blizzarding and dumping buckets of snow in half of the country, but it was literally 75 degrees ALL weekend here in North Carolina!?!
I don’t know about you guys, but this has been the weirdest winter weather we’ve had in years in this state. We had one tiny little snow storm in early January (and of course we were out of school for almost a week), but since then, we haven’t really dropped below 45 degrees, like, at all. I know I live in the south and all, but even for the south, this is weird!
But don’t get me wrong, I’m strangely loving this little stint of summer in February so bring on the HEAT!
A few weekends ago, I picked up this bag of GORGEOUS purple sweet potatoes during my usual weekend haul at Trader Joe’s. I was struck by that rich, beautiful color and didn’t even think twice before I put a huge bag into my cart. As soon as I got home, I went to work! I made purple homefries, purple veggie burgers, and then decided to experiment with— you guessed it— purple BISCUITS!
Purple sweet potato biscuits?? Yep. That’s now a thing.
Purple aside, sweet potatoes are one of my favorite veggies to bake with because they naturally add such a moist, soft texture to baked goods. One of my favorite sweet potato baked goods to this day are still these Gluten Free Sweet Potato Pecan Pie Bars. So rich and creamy and packed with sweet potato goodness. Now add in that natural purple color— ohh it made me love baking with sweet potatoes THAT much more!
Now, even though I live in the south, these are not your typical southern-enriched flour-butter-filled-buttermilk-biscuits. Don’t get me wrong, those biscuits are freakin’ amazing and perfect to indulge in once in a while when I’m out, but when I’m at home, I prefer to make a more wholesome biscuit. Biscuits that I can eat for breakfast and still feel ready to take on the day (and not take a nap).
So that, my friends, is exactly what I made. These babies are packed with whole wheat flour, extra virgin olive oil, and SWEET POTATOES. They’re soft, moist, and perfectly sweet, thanks to that sweet potato and a touch of maple syrup (or honey). These biscuits would be great with a big bowl of soup or stew (maybe even throw them on this Minestrone Pot Pie?!?), but I decided to go the breakfast route— because who doesn’t love breakfast?
A little avocado, a few tomatoes, and a fried egg were all I needed to take these biscuits to the next level. That perfect bite of tender sweetness from the biscuit, mixed with the creamy avocado and runny fried egg— now that is my kind of healthy breakfast!
PS If you’re vegan or egg-free, feel free to add some scrambled or baked tofu instead of the egg, or just omit it all together.
Hope you guys enjoy! Have a happy (and hopefully warm) Monday!