They are a top seller in my keto bakery. 

I promise. The texture is everything I wanted it to be, but the taste is even more surprising. The sweet potato taste comes through and grips the soul with just a tad of sweetness without added sugar. 

If you’re new around here, you may not know that I’m a bit of a biscuit expert. There are over 25 biscuit recipes here ranging from old fashioned Southern fluffy to gluten free to grain free with many variations.  Thousands of people visit my regular grain free recipe every month and I know they will love these even more.

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Adding just a mere quarter cup of mashed sweet potato has taken the keto friendly, grain-free biscuits from good to great at only 2 net carbs.

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You can do a lot with these biscuits by changing the profile from sweet to savory.

Cold butter is added to the dry ingredients (mainly almond flour and coconut flour) and then using my hands, I mix in the mashed sweet potato. It looks like this.

Whipped Egg Whites are one of the Secrets to my grain free sweet potato biscuits.

Can I use boxed egg whites?

Yes, you can use boxed egg whites. They work just as well. Use about 1 cup.  Make sure your bowl is grease free and whip until fluffy.

How to Separate Egg Whites

Do not break each egg into separated whites. Break each egg in a separate bowl, one at a time. Put yolks in one bowl, egg whites in another. Keep breaking eggs in that first bowl, always one at a time. You can’t use any egg where the yolk broke, because if even a smidgen of yolk gets into the whites, it won’t work.

Grain Free Sweet Potato Biscuits

Use an ice cream scooper and a silpat on a baking tray or parchment paper.

Then I fold in the whipped egg whites and place them on a parchment paper.

Grain Free Sweet Potato Biscuits Can Be Sweet or Savory

When I made my first batch, I sweetened up the sweet potatoes with a little swerve and cinnamon and served them with a cinnamon butter.

When I made my second batch of grain free sweet potato biscuits, which roared with flavor and just the right texture, I made them savory by adding fresh sage, parsley and a dash of celery salt.

I have already made these biscuits into a new version of grain free stuffing, as Thanksgiving is right around the corner. I’ve already stuffed chicken breasts and pork chops, so please stay tuned.

There are so many possibilities for these biscuits and I cannot wait to expand on this recipe and bring you new grain free, keto friendly creations, like my grain free biscuit egg cups.

How to Save Time: Make a biscuit mix

You can put all the dry ingredients in ziplock bags and have ready. Mix your almond flour, coconut flour, ground golden flax, baking powder, salt. Grab a bag, add butter, sweet potato. Bake.

This Keto Stuffing Recipe is more  AMAZING when you use these grain free sweet potato biscuits.

Please follow me on Pinterest. There is a Spinach Tiger Board which houses all my pictures/recipes in one place for easy browsing. 

More Keto Biscuits and Bread from Spinach Tiger

• Keto Cheddar Bay Biscuits
• Keto Dinner Rolls
• Keto Tortillas
• Keto Chicken and Biscuits
• Keto Sweet Potato Bread
• Low Carb Sweet Potato Muffins
• Sausage Sweet Potato Breakfast Casserole

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Grain Free Sweet Potato Biscuits

Grain Free Sweet Potato Biscuits, so fluffy and good and makes great stuffing.

Course Biscuits

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 1/4 cup cooked mashed sweet potato
• 1 teaspoon cinnamon
• 1 tablespoon Swerve (or equivalent
• 2 teaspoons baking powder
• 1 cup fine blanched almond flour Order Here
• 2 tablespoons coconut flour
• 2 tablespoons golden flax meal Order Here
• 1/2 teaspoon salt
• 2 tablespoons unsalted grass-fed butter
• 5 egg whites Can use 1 cup boxed egg whites

Instructions

• Prepare a baking sheet with parchment paper or silpat. Preheat oven to 425 degrees F.
• Mix sweet potato with cinnamon and swerve. Mash. Set aside.
• Mix remaining dry ingredients. Add butter, Mix.
• Add sweet potatoes. Mix. Set aside.
• Separate egg whites. Make sure the bowl and whisk you are using to whip your egg whites is very clean with no grease or egg whites won't whip. If you are separating your own eggs, please use three bowls. One to break each egg in, one at a time. One to transfer each yolk to. The third bowl is the one you will be using to whip eggs. You cannot get any yolk in the whites which is why you break each egg one at a time.
• Whip egg whites to a firm snow. Start whipping on low setting for first few minute and eventually turn up to medium high.
• Spread the dry mix over the whipped egg whites and fold in.
• Use an ice cream scoop with a lever if you have one to scoop biscuits onto baking sheet.
• Bake at 425 degrees for ten minutes. Check to see at 5 minutes to see if getting too brown. If already brown, put foil loosely.
• Bake five more minutes.
• Note: if just making biscuits (not stuffing), add in some cinnamon, nutmeg and a little swerve.
• If making savory for stuffing, skip the swerve, add in chopped sage, a dash celery salt instead of salt, black pepper, a little chopped parsley.

Video

Nutrition

Carbohydrates: 4g | Protein: 8g | Fat: 11g | Fiber: 2g

The post Grain Free Sweet Potato Biscuits (Keto, Paleo) with Video appeared first on Spinach Tiger.

Spiced with cinnamon and flavored with a bit of maple and orange extracts, it reminds me of my mom’s stove top sweet potatoes. (In fact if you make these, you can use the leftovers to make these mini breads.

Ingredients

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Avocado Oil
• Baking Powder
• Sweet Potato
• Cinnamon
• Canadian Maple Extract
• Orange Extract (optional)

Mini Loaves

This recipe will make three small mini loaves and these are the pans I use. These loaves make a great breakfast.

Sweet Potato Bread for Breakfast

I highly recommend this hit your breakfast/brunch table. Yesterday I ate a piece for breakfast and never was hungry again for dinner. This is one of the reasons these kinds of cakes/muffins/breads to have early in the day. The almond flour, coconut flour, eggs and avocado oil help to keep appetite in check.

Can You Eat Sweet Potatoes on a Keto Diet?

The hard answer is no. The answer here for sweet potato bread is yes. I only use one sweet potato to make three loaves or 18 slices or 6 slices per loaf. Net Carbs: 4.

Macros: Net Carbs: 4 Fat: 15 g. Protein: 6 g.

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More Keto Friendly Quick Breads

• Keto Pumpkin Bread
• Keto Orange Cranberry Bread

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Keto Sweet Potato Bread

Sugar free, grain free, Low Carb Sweet Potato Bread with Pecan Topping

Course Dessert Keto

Cuisine American

Keyword keto, grain free, sweet potato cupcakes

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Servings 12 Muffins

Calories 190kcal

Equipment

• 3 Mini Bread Pans Buy Here at Amazon

Ingredients

Dry Ingredients

• 2 1/2 cups almond flour blanched
• 4 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1/2 teaspoon turmeric optional
• 1/8 teaspoon nutmeg Freshly Ground
• 2 tablespoons cinnamon

Wet Ingredients

• 1/2 cup avocado oil
• 1 cup swerve
• 5 eggs
• 1/4 cup coconut or almond milk if needed
• 1 teaspoon vanilla extract
• 1 small sweet potato
• 3 drops orange extract see notes
• 6 drops maple extract

Topping

• 1 cup chopped pecans

Instructions

• Bake or Microwave Sweet Potato. Bake at 400 for 35 minutes or until soft. It's easier to microwave for about 6 minutes. Cool.
• Use a spoon to take sweet potato out of shell. Use fork to smash. Don't puree. You will want small flecks of sweet potato in the batter. You should have at least a half cup of sweet potato.

INSTRUCTION

• Preheat oven to 350 F. 180 C. Gas 4
• Mix all dry ingredients including spices, Swerve granulated Sweetener in a bowl. Set aside.
• Mix eggs until fully blended very well
• Stream in avocado oil.
• Add in smashed sweet potatoes.
• Add in dry ingredients. Mix on low until just incorporated.
• Batter is thicker than cake batter, but you might want to dd coconut milk or almond milk of the batter seems too thick.
• Top with chopped pecans.

Prepare Bread Pans

• Place parchment pan in each bread pan, so that it comes up the sides. as seen in picture.
  
• Bake for 25 to 30 minutes at 350 bake. Inside temperature should reach 207 degrees F. If you are using a convection oven, bake at 325. I actually baked one of these in a toaster oven.
  

Notes

Orange Extract. If you don’t have this, use some orange zest or a small squeeze of orange. You can always skip the orange, but I  find it adds that extra something.

 

Nutrition

Serving: 1Cupcake | Calories: 190kcal | Carbohydrates: 6g | Protein: 9g | Fat: 27g | Fiber: 3g

The post Keto Sweet Potato Bread appeared first on Spinach Tiger.

This is a great option to pumpkin cakes because some people simply hate pumpkin but love sweet potatoes.

I ran out of these at my bakery and a customer was disappointed.

This low carb sweet potato cupcakes recipe uses a medium sweet potato mixed with some cinnamon and low calorie maple syrup (although you could use some maple extract instead) and a dash of nutmeg, and a squeeze of orange (if you have one).

The spices are a lot more subtle than a spice cake, but there’s just enough of a hint of spice to marry well with a cream cheese frosting.

The sweet potato can be microwaved or baked in the oven whole, cooled and then mashed with the spices and flavorings. It’s then added to my basic keto vanilla batter. This recipe will make two sweet potato loaves, a six-inch triple cake, a double 8 inch cake or 12 large muffins.

Ingredients

• almond flour
• coconut flour
• sweetener of choice (erythritol or allulose)
• eggs
• sweet potato
• baking powder
• xanthan gum
• avocado oil
• cinnamon
• coconut milk or almond milk
• tart shaped liners (for a flat cupcake)

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More Related Recipes from Spinach Tiger

• Sugar Free (Candied) Stove Top Sweet Potatoes
• Low Carb Sweet Potato Biscuits
• Keto Pumpkin Cupcakes
• Sweet Potato Sausage Breakfast Casserole
• Sweet Potato Sausage Frittata
• Kale and Sweet Potato Salad (a family favorite)
• Baked Sweet Potato Fries

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Low Carb Sweet Potato Cupcakes

Sugar free, grain free, Low Carb Sweet Potato with Cream Cheese Frosting

Course Dessert Keto

Cuisine American

Keyword keto, grain free, sweet potato cupcakes

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Servings 12 Muffins

Calories 190kcal

Equipment

• muffin tin
• cupcake liners

Ingredients

Dry Ingredients

• 2 1/2 cups almond flour blanched
• 2 tablespoons coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1/2 teaspoon turmeric optional
• 1/8 teaspoon nutmeg Freshly Ground
• 2 tablespoons cinnamon

Wet Ingredients

• 1/2 cup avocado oil
• 1 cup swerve
• 5 eggs
• 1/4 cup coconut or almond milk if needed
• 1 teaspoon vanilla extract
• 1 small sweet potato
• 3 drops orange extract see notes
• 6 drops maple extract

Cream Cheese Frosting

• 1 cup Swerve Confectioner's Sweetener
• 1 cup butter
• 8 ounces cream cheese
• 1/4 teaspoon salt
• 3-5 drops maple extract if desired

Instructions

CUPCAKE INSTRUCTION

• Preheat oven to 350 F. 180 C. Gas 4
• Mix all dry ingredients including Swerve granulalated Sweetener in a bowl. Set aside.
• Mix eggs until fully blended very well
• Stream in avocado oil.
• Add sweet potato mixture.
• Add in dry ingredients. Mix on low until just incorporated.
• Fill each one. This is 12 servings.
• Bake for 20 to 25 minutes. Inside temperature should reach 207 degrees F.
• Cool completely. Top with Swerve Confectioner's or Cream Cheese Frosting below as an option.

Cream Cheese Frosting

• Make sure butter and cream cheese are at room temperature. You will want both to be about 70 degrees F. Whip butter first for a few minutes on low and then add cream cheese half at time. Add extracts and salt. Keep on low. Don't over-mix or frosting can get grainy.
• Top cupcakes with frosting. Keep refrigerated. These freeze really well. To defrost, put in the refrigerator a day ahead. Or, if you want to eat right away, set out on counter for about an hour.

  You can also freeze the sweet potato cupcakes without frosting, but don't stack without putting parchment between them.

Notes

NET CARBS: 2 

The Nutrition count is for pumpkin cupcakes with a maple glaze made with almond milk.  Nutrition will vary if using a frosting. 

Orange extract: You can use a squeeze of orange or some orange zest if you don’t have extract. 

Nutrition

Serving: 1Cupcake | Calories: 190kcal | Carbohydrates: 6g | Protein: 9g | Fat: 27g | Fiber: 3g

The post Low Carb Sweet Potato Cupcakes appeared first on Spinach Tiger.

This Autumn Salad of kale and warm honey mustard vinaigrette with sweet potatoes, dried cranberries and toasted pumpkin seeds is the perfect salad for parties and potlucks. 

I have brought this salad to parties at least ten times, and it’s always the first to go and the star of the table. I’ve seen cupcakes, cookies and other foods have to go back home, but never this salad. No matter how large of a bowl I bring, there is never enough.

You can mix the kale with other greens if you choose to, as I did in this version with arugula.

This is a perfect potluck salad because you  can have everything ready within twenty minutes in the morning, and then put it all together with the dressing about three to four  hours in advance. The marination massages the kale, and brings it to a place that is very different than what most people think.

People will appreciate seeing a green sitting on the table that is gorgeous, appetizing and satisfying. It might make them feel better about the dips and chips and sweets they are also eating, and for those who are into that paleo craze, they will stop and thank you.

This is that perfect salad for this time of year, whether it’s a tail gating party, Halloween, or Thanksgiving, because you dress the salad at least two hours in advance. At Christmas, you can just add in some pomegranate seeds. I’ve learned that while people love the cookies and treats at a Holiday party, they are so grateful to see a good salad.

I used sweet potatoes, but you can use butternut squash.

I used toasted pumpkin seeds, but you can use toasted pecans, almonds or walnuts.

Add in some chopped up crispy pancetta or bacon.  Add in citrus for some brightness if you have it on hand.

Make a Warm Vinaigrette with Maple Syrup

I used a warm honey mustard vinaigrette that can be made with maple syrup. Either works incredibly well. If you don’t have time to dress the salad ahead, warm the dressing. It will relax the kale. Also add the pumpkin seeds  and sweet potatoes when they are hot. Kale can handle this.

The KEY to this salad is to taste it before serving, make sure it’s seasoned with enough salt and pepper. 

If  there is salad left over,  just refrigerate and sauté the left overs in a pan. It takes on a slightly different melted down texture, but still remains somewhat structured and it’s very good. The only thing I would not add to this salad is cheese, which I think would drown the nice flavors the sweet potato brings.

The dressing is sweetened by either honey or maple syrup to offset the heavy dose of vinegar and the punch of mustard, but it is so good. It’s going to taste a bit vinegary when you taste it, but will settle down as the kale takes hold of it.

This particular kale salad is similar to the one I made here, but I gave it an Autumn twist.

Tell me, do you take salads to parties? Are you ready for the Fall flavors?

If you really love kale salads, you might want to try this Tuscan Kale Salad  with a lemony dressing.

More Kale Recipes from Spinach Tiger

• Tuscan Kale Salad with Almonds
• Kale Smoothie
• Melted Kale
• Kale Risotto
• Kale Stir Fry with Ground Beef, Pancetta, Peas
• Salmon with Crispy Kale
• How to Freeze Kale for Smoothies
• Kale Apple Salad with Maple Dressing

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Autumn Salad: Sweet Potatoes, Kale, Pumpkin Seeds, Cranberries, Warm Maple Vinaigrette

A perfect Autumn Salad that is good for any party or Fall gathering. Sweet potatoes, pumpkin seeds, cranberries, pears and apples give color, taste and texture.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 2 bunches lacinato kale the long skinny kind aka Tuscan kale
• roasted sweet pototoes
• 1 small apple or pear
• 2 tablespoons toasted pumpkin seeds or nuts of your choice
• 2 tablespoons dried cranberries
• Warmed Maple Vinaigrette

For Roasted Sweet Potatoes

• 2 sweet potatoes peeled, cubed or one large butternut squash, peeled and cubed
• 1 tablespoon maple syrup
• 1/2 teaspoon cayenne pepper
• dash cinnamon
• dash nutmeg
• 1/4 teaspoon tumeric optional
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Warm Maple Vinaigrette

• 6 tablespoons apple cider vinegar
• 1 clove garlic finely chopped
• 1 tablespoon maple syrup or honey
• 1 tablespoon dijon mustard
• 12 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper

Instructions

• Wash and dry kale.
• Remove ribs from kale. I used a sharp knife to cut out the ribs.
• Cut kale into bite size pieces.
• Slice apple and pear into thin slices, leaving skin on, or cube, whichever you prefer.
• Add in just enough dressing to salad to wet the leaves. Save some of the dressing to add in warm right before serving. At that point, I’ll warm up the dressing in the microwave.
• Add warmed roasted sweet potatoes, cranberries and pumpkin seeds, saving some of each for top of bowl. Gently toss so as to not break up sweet potatoes.
• Season with salt the pepper.

Roasted Sweet Potatoes.

• Mix olive oil with cayenne, cinnamon, maple syrup, nutmeg.
• Toss potatoes in this oil, using just enough to wet potatoes.
• Roast for 15-20 minutes at 400 degrees, until potatoes are soft, but still firm.
• You can toast the pumpkin seeds at this time. They only take 5 minutes.

Warmed Cider Vinaigrette

• Put all the ingredients in blender and blend until thoroughly emulsified. If using a Vitamix put the garlic clove in whole. If using a blender, dice the garlic first.
• You will want to dress the kale at least an hour in advance. This breaks down the kale.

The post Prepare Ahead Kale Salad: Sweet Potatoes, Maple Vinaigrette appeared first on Spinach Tiger.

I had my first red flannel hash a few weeks ago at one of Nashville’s best brunch places, the Old School, and you better believe the next weekend I dicing beets and sweets and making my own.

The colors of red flannel hash brighten the morning and heighten the senses. The flavors of earthy beets, sweet potatoes, and bacon marry together well as a tasty setting for oven fried eggs.

Where did Red Flannel Hash come from?

I thought red flannel hash was a southern thing, but learned it’s actually a dish born 70 years ago in Vermont, originally part of a church fundraising supper. It was made with corned beef, which you could still do, but we in the south just love our bacon! Some say it must be served with eggs; others say this is a supper dish and to be served with beans.

We like it for Saturday brunch, when my mom comes for breakfast and wants her biscuits and well-cooked eggs. I have just enough time for fuss and get festive.

Oven Fried Eggs are Perfect for Red Flannel Hash

There are a number of ways to make this hash. Aside from choosing corned beef or bacon, you can mix up your ratio of beets to sweets, substitute white potatoes for sweets, or even purple potatoes which I added the second time I made red flannel hash.

Shallots add the best flavor boost, but red onion will work also. Once the hash is made, add your eggs and stick it in the oven for about seven minutes until the eggs are oven baked, or bake the eggs separately using this recipe.

A few years ago I discovered sunny side up eggs can be made in the oven. 

You can also oven bake your bacon, the same time you roast the vegetables.

The nice thing about red flannel hash is making it your own! The first time I made it I did oven fried the eggs separately and made my famous southern fluffy biscuits. 

You can get everything ready a day in advance by prepping your veggies!

More Egg Recipe from Spinach Tiger

More Whole 30 Recipe from Spinach Tiger

More Red Beet Recipes from Spinach Tiger

Perfect Poached Eggs

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Red Flannel Hash with Oven Fried Eggs

Red Flannel Hash, a colorful medley of red beets, potatoes, and bacon, with our secret technique for oven fried sunny side up eggs,

Course Breakfast

Cuisine American

Prep Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 2 red beets can be mixed in color
• 1 small sweet potato
• 4 purple splendor potatoes optional
• 1 to 2 teaspoons olive oil
• 2 shallots
• 2 tablespoons butter
• 2 tablespoons chopped parsley
• 2 cups arugula
• 4 large eggs

Instructions

• Peel beets,dice, bake for 20 minutes or until softened.
• Peel sweet potatoes, dice, bake for 20 minutes.
• Keep beets in separate pile on baking sheet.
• Drizzle oil on vegetables.
• Roast at 400 degrees for about twenty minutes.
• Bake bacon in oven for twenty minutes. (recipe here)
• Dice purple potatoes, (no peeling)
• Dice shallots or onions. Cook in butter until softened.
• Add all vegetables, onion, parsley and arugula to cast iron pan or baking sheet.
• Add eggs.
• Bake for 7 to 10 minutes until eggs are cooked.

The post Red Flannel Hash with Oven Fried Eggs appeared first on Spinach Tiger.

Sometimes I get to have the most fun as food blogger. Just recently I was invited to a special pot luck blogger brunch hosted by Jeni Britton Bauer of Jeni’s Splendid Ice Cream, and Ellen Bennett (EllentheApronLady) of Hedley & Bennett.

They did a several city media blitz and it was pretty cool to be around these inspiring women. If you’re not around a Jeni’s Splendid Ice cream, you can make her special ice cream recipes with her at home ice cream book. Her fabulous ice creams are super creamy with unique flavors. My favorite is the goat cheese with roasted cherries.

This event was hosted at the the Food Sheriff’s Test Kitchen in Nashville, a place I’ve seen often in videos, cookbooks and instagram, a place I have always wanted to visit. The first thing I noticed were these amazingly cool retro carafes, which gives you an idea of how cool the vibe is.

Jesse Goldstein, the Food Sheriff, got his name from childhood, as a young boy with older brothers, fighting for his share of the food, has a full kitchen, bar and training area in Nashville, where many exciting delicious ventures are immortalized in food photo shoots and videos.

He made us pork belly, and yes it was amazing and would go so well with these gluten free sweet potato biscuits. South meets South.

I thought I would see a lot of bloggers, yet there were a handful amidst the powerful social media force, the instagrammers. A stylish crowd, who smartly decided to bring the most photographable food for an event celebrating ice cream and aprons, it was a site to behold.  You can see more of that at my instagram account, at the bottom of this post.

Normally, I am quite particular about food presentation and really under-did myself this time by forgetting to bring beautiful dishes to present a sheet-pan frittata and sweet potato biscuits.

I also forgot to bring my pan of gluten free sweet potato biscuits. I made these just for this special brunch and left them at home.

These gluten free sweet potato biscuits are a brand new recipe just for the gluten free baker and just in time for the holidays.

These are fluffy inside, crispy on top, and full of sweet potato flavor and spices that remind you of Autumn, holidays and home.

I wanted them to be just as good as my regular sweet potato biscuit  and my candied sweet potato biscuit .

The easiest way to make sweet potato biscuits is to use your left over candied sweets.  However, you can simply roast a few sweet potatoes, season them with maple syrup and cinnamon and chill them. They need to be cold, as does the butter. Do allow the gluten free sweet biscuits to cool before eating, or you may find them gummy (from the heat). Once cooled, they’ll be fine.

I think the sweet potato is just about the earth’s most perfect food. I’ll be back very soon with a sweet potato bread with orange glaze that I’m going to show you how to make with a gluten free option. Please check out all of Spinach Tiger’s sweet potato recipes and gluten free baking. You might also like these gluten free pumpkin scones.

Click here for over 35 Biscuit Recipes from my Kitchen, including several gluten free and grain free!

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Gluten Free Sweet Potato Biscuits

Fluffy, moist sweet potato biscuit gluten free.

Course Biscuits

Cuisine American

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 2 cups gluten free flour order here
• 1 tablespoon baking powder order here
• 1 teaspoon salt
• 1 cup sweet potato puree 1 large sweet potato
• 1 teaspoon cinnamon order here
• 2 tablespoons maple syrup order here
• 2 tablespoons orange juice
• 1 egg
• 3/4 cups buttermilk
• 5 tablespoons unsalted butter
• !Kitchen Tools
• Whisk order here
• Measuring Cups order here

Instructions

• Roast sweet potato until completely soft at 400 degrees. (30-50 minutes)
• Cool.
• Mix sweet potato with cinnamon, maple syrup, orange juice.
• Chill.
• Cut butter into cubes and freeze for 15 minutes.
• Mix together flour, baking powder, salt.
• Mix butter into flour mixture.
• Mix together sweet potato mixture, buttermilk and egg.
• Add sweet potato mixture into flour mixture.
• You may need to add in more buttermilk if mixture is too dry.
• Form into a dough ball. Pat down to an 8 inch disk.
• Cut 8 biscuits.
• Place apart on a baking sheet.
• Bake for 15 minutes at 450 Degrees F.
• You may need to bake a few minutes longer if you cut them large.

Notes

This is very important in gluten free baking. Allow the biscuits to cool for at least ten minutes. Because they are gluten free, the heat will give a gummy texture, which changes once the biscuits are cool.

The post Gluten Free Sweet Potato Biscuits appeared first on Spinach Tiger.

How beautiful are the colors of Autumn, the inspiration for the this frittata for one. Yes, you read that right. You can make a frittata for one with three eggs or you make a more traditional, thicker frittata for two.

I found myself alone, post weight training workout, hungry and wanting nutrient heavy, low carb, filling lunch. I wanted a frittata. that was was under 500 calories.

Every Other Day Diet

I haven’t made much of a big deal of this yet, but I’ve been doing the Every Other Day Diet for the past month. There’s a lot of information in the book about why this diet is the best thing for people like me, and I encourage you to read it. Basically, one day you eat 500 calories and the next day you eat whatever you want. I’m going to start a facebook group on this, coming soon, called Spinach Tiger’s Intermittent Fasting Group.

This frittata would coming in at 370 calories is a perfect example of how I might eat on fasting day, saving the rest for milk for coffee and and a 100 calorie snack. While the book suggests frozen dinners, that’s not a choice for me. I need to eat my own food on these days prepared with the most nutrient dense foods and I must have high protein because I work out a lot and don’t want to lose muscle. This EOD Diet which is intermittent fasting at its best promises that very little muscle is lost in this way of eating, and I’ll be sharing more about this in future.

The Frittata for One Process

When counting calories, I needed to make a half of a sweet potato look like a lot of potato.  Shredding the potato gives you a lot or at least makes you feel that way. I used three whole eggs. Some people eat egg white omelettes, but I’m totally against that. The yolks have a lot of nutrition. Please don’t throw those away.

Use a non-stick pan and a healthy spray to crisp up the shredded sweet potatoes. That takes almost no time. Add in shallots if you have them for extra flavor. Make room for a handful of arugula. The color adds spirit to this and makes me thinks of Fall. If you don’t have arugula you could add spinach or kale.

I baked my sweet potato frittata for one. I used a 10 inch non-stick pan that is oven safe. Once I added the eggs, the put it in the oven at 400 degrees for about 10 minutes.

My sweet potato frittata for one was delicious and made me feel like a fasting day is a very good day! (More to come on this).

More Frittata Recipes from Spinach Tiger

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Shredded Sweet Potato Frittata for One

How to make a frittata for one, low carb, low calorie, using shredded sweet potatoes, arugula for a beautiful Autumn Frittata

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1

Author Angela Roberts

Ingredients

• 3 eggs
• 1/2 sweet potato
• Handful arugula
• 1 teaspoon coconut oil or healthy fat of choice (order here)
• dash freshly ground nutmeg optional (order here)
• pinch sea salt
• dash black pepper

Kitchen Tools

• Vegetable Shredder order here

Instructions

• Preheat oven to 400 degrees F.
• Shred sweet potato. Use paper towel to blot moisture.
• Heat oil in nonstick frying pan. Cook sweet potatoes until cooked through, turning frequently.
• Add in handful of arugula.
• Once potatoes are cooked, add eggs.
• Place in oven for 10-15 minutes or until cooked through.

Notes

You can make this for two by doubling ingredients.

The post Shredded Sweet Potato Frittata for One appeared first on Spinach Tiger.

The Creative Cooking Crew’s May Challenge was a creative version of fish and chips. One time I did this creative take on fish and chips with flounder and another time I did this one with salmon.  Now with this new challenge, I needed to think a little more outside of the box.

I knew right away that I was going to use sweet potatoes. The crispy kale was a last minute decision, more because I needed to break up the orange color.

Does everyone know that salmon and sweet potatoes are a natural together. No matter if you mash them, bake them, fry them, slice, dice or shred, they compliment the butteriness of salmon.

The first thing to get right is the salmon You can do an indoor version (pan fried and finished in oven) or on the grill. The only thing I ever do to season a good piece of salmon is a sprinkle of hot chili oil or fire oil. In truth, the salmon we buy from Whole Foods is so good, it only needs salt and pepper.

The chips part of this was also easy. I julienned the sweet potato with this nifty tool. Making sure they were free of as much moisture as possible, I used paper towels and then deep fried. You could opt for pan fried, but I found the quick deep frying avoided burning. As far as the kale, once the potatoes were done, I did the same thing and made a crispy kale chip.

The three ingredients are simple and make the perfect bite. The entire meal can be made in under 15 minutes, yet will taste like a restaurant entree.

I am not as “creative” as other cooks in that I don’t use a lot of ingredients and spices. I am more of a minimalist in the kitchen on most days, but my creativity shines in how I can make simple food just taste not so simple. This is probably an art to itself.

The real test for how simply delicious this meal tastes is how many times I’ve made it in the past week. Three times.

Here’s what I learned. You don’t have to use salmon. It’s equally good with a corn dusted trout or tilapia. You can choose to use a spicy sauce like a mayonnaise sriracha or not. It was good both ways.

If you’re going to pan fry salmon, here’s what I do. Fry in frying pan that can go in the oven. Fry skin first,  first until you’re happy with how crispy it is, probably 3-6 minutes. Then turn it over and stick it an oven at 400 degrees for about 5-6 minutes until that skin is crispy on top. For best results,  allow the salmon to sit at room temperature for about 30 minutes.

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Pan Fried Salmon with Shoe String Sweet Potatoes, Crispy Kale

My version of fish and chips. Crispy pan fried salmon with shoe string sweet potato fries and kale chips.

Course Entree

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 1 pound salmon
• chili oil
• 1 large sweet potato
• 5 kale leaves
• coconut oil
• salt
• pepper

Homemade Spicy Mayonnaise

• 2 tablespoons sriracha
• 2 tablespoons mayonnaise

Instructions

• INSTRUCTIONS
• Heat oil in pan on medium high heat.
• Remove bones from salmon. I run my finger up against the bones and they pop forward. Remove with tweezer or your fingers.
• Season with salt and pepper.
• Let it rest at room temperature for 20-30 minutes, although this is not necessary if time is an issue. Douse with chili oil, fire oil, or any spice you prefer.
• Place in hot pan skin side down.Turn heat to medium. Cook 5 minutes.
• Turn over. Cook for 3 minutes.

Sweet Potatoes

• Peel and slice with julienne or spiral slicer. You can do this by hand or use this tool.
• Use enough coconut oil in heavy dutch oven or frying pan to cover one layer of potatoes.
• Fry on medium high heat, watching carefully that they don't burn. Turn frequently. Fry for about five minutes until crispy enough.
• Remove and drain on paper towels.

Kale

• Fry kale in same oil for about 30 seconds or until crisp.

Spicy Mayonnaise

• Mix together equal amounts of sriracha and mayonnaise.
• Assemble and serve with a spicy mayonnaise.

More Salmon Recipes

The post My Best Grilled Salmon Recipe with Shoe String Sweet Potatoes, Crispy Kale appeared first on Spinach Tiger.

Are Sweet Potatoes Fries healthy? They can be if you oven bake them and skip any temptation to place them next to a burger! Just kidding of course, because I love burgers and if you’re  looking for a natural burger companion to these fries, this turkey burger will surprise you with its secret ingredient, moist texture and flavor.

The problem with making healthy sweet potato fries is how to make them crispy enough without deep frying. Frying in coconut oil is still deep frying, and I’m not so fond of that coconut taste, always opting for olive oil.

I really wanted crispy, and I found a recipe from Sippity Sup that calls for par-cooking the fries and dipping them into egg before baking them. It works! (He also put his with a buffalo dip which I skipped).

Blind Taste Test Times Four

In pursuit of doing this well, I made them four times and conducted a blind taste test with Mr. Spinach Tiger, who can taste nuances out of range of most people’s palates. He also happens to be a huge fan of sweet potato fries, because he’s from the South and I swear it’s true; they like everything sweeter!

I tend to enjoy more savory flavors and sprinkled these with freshly chopped sage which just sprouted up from the garden.

I tried them dipped in egg white, not dipped in egg white, with a cajun sprinkle or fresh sage. The verdict came in. Use the egg white which helps to crisp them up, along with a smattering of olive oil on parchment paper and a big yes on the sage. 

Sage is a hearty herb and should not be limited to your Thanksgiving dinner. It was the last herb to die in the winter and the first one to appear back in the Spring!

So tell me do you love sweet potato fries more than regular fries?

In this recipe six years ago, I made purple sweet potato fries with lime.

So tell me if you have the choice between regular fries and sweet potato fries, which do you choose? And, have you ever had purple fries?

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Crispy Baked Sweet Potato Fries, Healthy and Paleo Friendly

Crispy healthy baked sweet potato fries with olive oil and sage.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 2 sweet potatoes peeled
• 1 tablespoon olive oil
• 1 egg white beaten
• 6 sage leaves divided
• sea salt
• Baking sheet with parchment paper

Instructions

• Slice off a piece of sweet potato length wise, so it sits flat on cutting board. Make half inch slices lengthwise. Cut those into fries.
• Microwave (covered) two minutes each side or until pliable.
• Beat egg white until frothy.
• Chop sage. Put half into egg white.
• Dip into egg white, but make sure there is no excess on potatoes.
• Brush olive oil on parchment paper.
• Do not salt potatoes until after baking.
• Place potatoes on single layer on baking sheets.
• Bake at 450 for 10 minutes. Turn for another 10-15 minutes until cripsy
• During last five minutes, add more sage on potatoes.
• Salt when potatoes are done.

The post Sage Kissed Crispy Baked Healthy Sweet Potato Fries appeared first on Spinach Tiger.

Orange is the new frittata with this sweet potato breakfast.

Sweet potatoes have bumped out white potatoes so many times this past year, and the latest rage is this sweet potato breakfast frittata. I added in sage sausage because it’s Autumn, but you could use bacon, or no meat.

You may not realize that the sweet potato is one of the best things you can eat in the morning because it’s filling, a complex carb that gives you energy, good taste and satisfaction.

It finds its way into my egg dishes several times a week. I love the color, and the contrast of sweet and savory because a sweet potato loves sea salt and pepper. Forget all the sugar and cinnamon that most people throw all over this perfectly gorgeous food that is still affordable (even organic) and super nutritious.

I browned sage leaves from my garden and stuck them in the frittata before I baked it. Who knew how good sage could be when partnered with sweet potatoes in a breakfast frittata. I say breakfast, but wouldn’t this be just as good for dinner?

While orange is the New Frittata, Green is the new Spinach Tiger.

Over these past six years, this blog has become part of my identity, and major way I connect with the world, share who I am. It’s helped to set me free, unleash the things low confidence tends to hold back.

I was an exceedingly shy child and I desperately needed a Taylor Swift to help me shake off massive insecurities, stemming from chaotic parents. They were the people I was always covering for, trying to hide the things they did.

I came to love things beautiful, lovely, calming. I also became a little neurotic when things didn’t look good,

Designing a Logo – It takes a Village

It took two years to get the logo because I had design block.  I resisted the color green. Once I gave into what made sense, it only took two days.    I learned so much about the power of brainstorming. The process took over 24 renovations with input from several people.

Each opinion helped to shape it in the right direction.  I owe Mr. Spinach Tiger the most, because he “gets me” and had the most say. When he gave final approval, I knew I was finished.

I used PicMonkey, a free on-line editor, and most of you know how great it is. But, what’s hard about a logo is not the software you use; it’s defining who you are. That’s got to be clear, and I’ll talk about that soon.

I’m still working on a new tag line, and the social media buttons will move up next to the logo. There will be some other cosmetic changes, but what will remain the same is the content of Spinach Tiger.

I will always bring you nutritious, delicious, beautiful food that breaks down the barrier of the sexes, (healthy and hearty) lots of  fresh vegetables and well prepared meats with some desserts made from scratch.

I will continue to post about restaurants, especially in the Nashville area, and at times some interesting things about this town that tourists would enjoy.

I recently wrote Nashville’s Bucket List for the Nashville Arts & Entertainment Magazine, so I have some cool ideas about what to do. Due to space constraints about 20 things were left out and Nashville is so much fun, there are truly hundreds of things to do, so please email me if you need ideas.

In the meantime, enjoy this delicious, nutritious sweet potato breakfast frittata.

Here are a bunch of egg recipes that you might like and one very nice sweet potato lasagna.

The post Sweet Potato Breakfast Frittata with Sage Sausage appeared first on Spinach Tiger.