Biscuits and Gravy

Ingredients

For the biscuits:
• 1 large sweet potato or yam (equivalent to 2 cups mashed)
• 3 eggs, whisked
• 3 tbs coconut oil, melted
• 2 tbs fresh rosemary, finely chopped
• 1 tbs fresh thyme
• 3 tbs coconut flour
• 1 tsp baking powder
• salt and pepper, to taste
For the gravy:
• 8 oz Italian sausage
• 1 tbs coconut flour
• 1 (14 oz) can of coconut milk
• 1 tsp dried sage
• ½ tsp garlic powder
• 3 tbs arrowroot powder
• salt and pepper, to taste

Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. Poke holes in the sweet potato using a fork.
3. Place in oven and bake for 45-50 minutes, until soft.
4. Reduce heat to 375 degrees Fahrenheit.
5. Once sweet potato is soft, remove the skin and add to a bowl.
6. Mash with a fork until smooth.
7. Add eggs and coconut oil to the mashed sweet potatoes and mix well.
8. Then add rosemary and thyme and fold in.
9. Lastly, mix in coconut flour, baking powder, and a bit of salt and pepper.
10. Line a baking sheet with parchment paper.
11. Using a large ice cream scoop, scoop out a full scoop of the biscuit mixture and place on baking sheet. Make 8 biscuits with the mixture. Bake for 25 minutes.
12. While biscuits are baking, place a large pan over medium heat.
13. Add Italian sausage to the pan and break up into pieces.
14. Once sausage has fully cooked, sprinkle with 1 tablespoon of coconut flour to soak up some of the excess oil.
15. Mix into sausage.
16. Add the can of coconut milk to the pan and mix well into the sausage.
17. Then add the dried sage and garlic powder and whisk into coconut milk mixture.
18. To thicken the sausage, add the arrowroot flour, tablespoon by tablespoon, whisking until the coconut milk thickens a bit.
19. Add salt and pepper, to taste.
20. Make sure to taste it for preference.
21. Top cooked biscuits with the gravy.

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2016 Camille's Paleo Kitchen