4Tablespoonsbutter - keep chilled until ready to use
1cupbuttermilk - may need a little more
4slicesof bacon - sausage, or ham works well too
1Medium sized sweet potato - chopped into small bite size pieces
½cupchopped bell pepper
¾large onion - chopped
1clovegarlic - chopped (optional)
½ - 1cupgrated cheese - optional
Coconut oil for bottom of skillet
Heat oven to 400.
Cover the bottom of your pan, I use my 10 inch cast iron skillet, with coconut oil.
Mix the dry ingredients in a medium-large mixing bowl.
Chop the butter into pieces and add to flour; cut it in until it is in tiny pieces like when you make biscuits or pie crust. I use a pastry hook, but you can use a fork.
Crack eggs into this and pour in buttermilk. Mix well.
Add the other ingredients and combine well.
Add water to make the dough pourable. It will be thicker than biscuit dough, but not as runny as pancake batter.
Pour into your pan and place in oven. Check it after 30 minutes. If it is brown enough, you can take it out and pierce a piece of sweet potato to see if it is done. Probably not, put back in for 5-10 minutes longer checking after 5 minutes.
Remove from oven and let sit for 5 minutes (if you can) and then slice out what you want. Yummy!
Of course, you know that all my ingredients are non-gmo, organic and/or farm raised. Use what you have. I don't always add cheese and garlic, just depends on how I feel :)
Sweet Potato Breakfast Casserole
Amount per Serving
Calories from Fat 207
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.