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Active Time:40 minsTotal Time:1 hr 15 minsServings:8Jump to Nutrition Facts
Active Time:40 minsTotal Time:1 hr 15 minsServings:8
Active Time:40 mins
Active Time:
40 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1mediumsweet potato (12 ounces), scrubbed3cupspacked chopped kale2tablespoonsextra-virgin olive oil, divided2teaspoonslemon juice1teaspoonsalt, divided¾cupall-purpose flour¾cupwhite whole-wheat flour1tablespoonbaking powder4tablespoons(1/2 stick) cold unsalted butter, cut into 4 pieces¾cupbuttermilk8large eggs2tablespoonschopped fresh chives¼teaspoonground pepper3ouncessharp Cheddar cheese, cut into 8 pieces
Cook Mode(Keep screen awake)
Ingredients
1mediumsweet potato (12 ounces), scrubbed
3cupspacked chopped kale
2tablespoonsextra-virgin olive oil, divided
2teaspoonslemon juice
1teaspoonsalt, divided
¾cupall-purpose flour
¾cupwhite whole-wheat flour
1tablespoonbaking powder
4tablespoons(1/2 stick) cold unsalted butter, cut into 4 pieces
¾cupbuttermilk
8large eggs
2tablespoonschopped fresh chives
¼teaspoonground pepper
3ouncessharp Cheddar cheese, cut into 8 pieces
DirectionsPreheat oven to 425°F. Line a small baking pan with foil and a baking sheet with parchment paper.Poke sweet potato all over with a fork and place on the foil-lined pan. Roast until tender, about 40 minutes. Let stand until cool enough to handle, about 15 minutes. Slice open, scoop out the flesh and mash until smooth. Refrigerate the mashed sweet potato. Increase oven temperature to 450°F.Meanwhile, place kale, 1 tablespoon oil, lemon juice and ¼ teaspoon salt in a large bowl. Rub the kale until it turns a darker shade of green and reduces in volume. Set aside.Combine all-purpose flour, whole-wheat flour, baking powder and 1/2 teaspoon salt in a large bowl. Add butter and use a pastry blender or 2 knives to cut it into the flour mixture until pea-size lumps form.Combine buttermilk and the mashed sweet potato in a medium bowl or measuring cup. Make a well in the middle of the flour mixture and gradually pour in the sweet potato mixture. Gently fold the mixture into the flour with a flexible spatula. Stop mixing just when there is no dry flour visible and the dough begins to pull away from the sides.Divide the dough into 8 pieces and roughly shape into biscuits. Space the biscuits 2 inches apart on the prepared baking sheet. Bake until light golden on top, about 15 minutes. Transfer the biscuits to a wire rack and let cool for 15 minutes.Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Crack all 8 eggs into the pan and cook for 1 minute. Cover the pan and cook until the whites are set, but the yolks are still runny, 1 to 2 minutes more. Remove from heat. Sprinkle the eggs with chives, pepper and the remaining ¼ teaspoon salt. Partially cover to keep warm.Slice the biscuits. Place a piece of Cheddar on each of the bottom halves and top with an egg and some of the kale. Cover with the biscuit tops.TipsEquipment:Parchment paperOriginally appeared: EatingWell Magazine, December 2020
Directions
Preheat oven to 425°F. Line a small baking pan with foil and a baking sheet with parchment paper.Poke sweet potato all over with a fork and place on the foil-lined pan. Roast until tender, about 40 minutes. Let stand until cool enough to handle, about 15 minutes. Slice open, scoop out the flesh and mash until smooth. Refrigerate the mashed sweet potato. Increase oven temperature to 450°F.Meanwhile, place kale, 1 tablespoon oil, lemon juice and ¼ teaspoon salt in a large bowl. Rub the kale until it turns a darker shade of green and reduces in volume. Set aside.Combine all-purpose flour, whole-wheat flour, baking powder and 1/2 teaspoon salt in a large bowl. Add butter and use a pastry blender or 2 knives to cut it into the flour mixture until pea-size lumps form.Combine buttermilk and the mashed sweet potato in a medium bowl or measuring cup. Make a well in the middle of the flour mixture and gradually pour in the sweet potato mixture. Gently fold the mixture into the flour with a flexible spatula. Stop mixing just when there is no dry flour visible and the dough begins to pull away from the sides.Divide the dough into 8 pieces and roughly shape into biscuits. Space the biscuits 2 inches apart on the prepared baking sheet. Bake until light golden on top, about 15 minutes. Transfer the biscuits to a wire rack and let cool for 15 minutes.Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Crack all 8 eggs into the pan and cook for 1 minute. Cover the pan and cook until the whites are set, but the yolks are still runny, 1 to 2 minutes more. Remove from heat. Sprinkle the eggs with chives, pepper and the remaining ¼ teaspoon salt. Partially cover to keep warm.Slice the biscuits. Place a piece of Cheddar on each of the bottom halves and top with an egg and some of the kale. Cover with the biscuit tops.TipsEquipment:Parchment paper
Preheat oven to 425°F. Line a small baking pan with foil and a baking sheet with parchment paper.
Poke sweet potato all over with a fork and place on the foil-lined pan. Roast until tender, about 40 minutes. Let stand until cool enough to handle, about 15 minutes. Slice open, scoop out the flesh and mash until smooth. Refrigerate the mashed sweet potato. Increase oven temperature to 450°F.
Meanwhile, place kale, 1 tablespoon oil, lemon juice and ¼ teaspoon salt in a large bowl. Rub the kale until it turns a darker shade of green and reduces in volume. Set aside.
Combine all-purpose flour, whole-wheat flour, baking powder and 1/2 teaspoon salt in a large bowl. Add butter and use a pastry blender or 2 knives to cut it into the flour mixture until pea-size lumps form.
Combine buttermilk and the mashed sweet potato in a medium bowl or measuring cup. Make a well in the middle of the flour mixture and gradually pour in the sweet potato mixture. Gently fold the mixture into the flour with a flexible spatula. Stop mixing just when there is no dry flour visible and the dough begins to pull away from the sides.
Divide the dough into 8 pieces and roughly shape into biscuits. Space the biscuits 2 inches apart on the prepared baking sheet. Bake until light golden on top, about 15 minutes. Transfer the biscuits to a wire rack and let cool for 15 minutes.
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Crack all 8 eggs into the pan and cook for 1 minute. Cover the pan and cook until the whites are set, but the yolks are still runny, 1 to 2 minutes more. Remove from heat. Sprinkle the eggs with chives, pepper and the remaining ¼ teaspoon salt. Partially cover to keep warm.
Slice the biscuits. Place a piece of Cheddar on each of the bottom halves and top with an egg and some of the kale. Cover with the biscuit tops.
Tips
Equipment:Parchment paper
Originally appeared: EatingWell Magazine, December 2020
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Nutrition Facts(per serving)329Calories18gFat29gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
