Beyond Bacon Recipe: Sweet Potato Drop Biscuits

Last week on our Facebook page, we hit 35,000 fans! Let me tell you, the idea of even a quarter of that many people caring about what we have to say is completely mind blowing. Thanks you so much for supporting us in this crazy side project Stacy started on a whim some three years and change ago.

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In celebration, we asked the Facebook page to choose a Beyond Bacon or Eat Like a Dinosaur recipe for us to share here on the blog. The choices were:

  1. Maple Chicken Salad in Eat Like a Dinosaur
  2. Sweet Potato Drop Biscuits from Beyond Bacon
  3. Black Olive Tapenade in Eat Like a Dinosaur
  4. How to make PERFECT Lard from Beyond Bacon
  5. How to make AMAZING Pork Stock from Beyond Bacon
  6. Zu-Cake (zucchini cake) in Eat Like a Dinosaur
  7. Liver Gravy with Sweedish Meatballs from Beyond Bacon

To your credit, oh fans of ours, you chose wisely! Must be the arrival of cooler weather that has us all thinking autumn! Presenting the Sweet Potato Drop Biscuit recipe from Beyond Bacon!

This is one of Stacy’s favorite recipes and is frequently requested in our home on days when she knows she’ll be working out and training hard, a perfect post-WOD accompaniment to some protein. We HIGHLY recommend them slathered in grass-fed butter or the Lard Butter recipe also featured in Beyond Bacon.

Beyond Bacon Recipe: Sweet Potato Drop Biscuits

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8 biscuits

Beyond Bacon Recipe: Sweet Potato Drop Biscuits


  • 1 cup sweet potato, peeled and cubed
  • 1/4 cup Lard
  • 2 eggs
  • 2 teaspoons fresh rosemary
  • 2 teaspoons fresh sage
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh tarragon
  • 2 cups blanched almond flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar


  1. Boil or steam the sweet potato cubes until tender and easily pierced with a fork, about 10 minutes. Strain them, and run them under cool water.
  2. In a food processor, puree the sweet potato cubes with the Lard, eggs, rosemary, sage, thyme, and tarragon until smooth.
  3. Add the almond flour, salt, baking soda, and cream of tartar, and pulse until the ingredients are fully incorporated. The dough should be firm and pliable but not quite dry enough to roll out. If your dough is wetter than this, add additional almond flour to the dough as needed, and pulse until the consistency is right.
  4. Form the dough by hand into 8 biscuits of about 2 1/2 inches in diameter and place on a greased or parchment-lined baking sheet.
  5. Bake the biscuits at 350°F for 15-18 minutes until the top begins to brown and the biscuits are almost firm all the way to the center.


Serve with grass-fed butter or Lard Butter, also from Beyond Bacon: Paleo Recipes that Respect the Whole Hog by Matthew McCarry and Stacy Toth

Note: we have not tested any substitutions in this recipe, but we have blogged our overall recommendations here:



Bonus: this recipe is deliciously sweet and feels very indulgent when on the 21 Day Sugar Detox but is completely  compliant if you watch your carbohydrate intake. Enjoy!

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