beyond bacon

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 350Β°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 completelyΒ  compliant if you watch your carbohydrate intake. Enjoy!

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  • Great, thanks!

  • Leah Duvall

    is there something else i could sub for the lard?

    • Micah


      • Leah Duvall

        because i dont have any? i have palm shortening and coconut oil though. Are those appropriate substitutes?

          • Leah Duvall

            thank you very much. i did end up using the palm shortening for the first time on a different recipe and the result was awesome. light airy. I am definitely going to give it a try with this recipe. thanks for your hard work.

          • Heather Woodruff Smith

            If I am going to sub something for lard, would it need to be a solid fat as opposed to a liquid (I have some bacon fat and some coconut oil, not sure which would be a better sub)

          • Bacon fat will function exactly that same as lard, but will be flavored with bacon. That may be awesome or not depending on you preference!

  • Karen

    I used palm shortening and they turned out great! Thanks for the recipe!!

  • Deb

    Anyone tried this with coconut flour? Almonds are the only nuts I’m allergic to. πŸ™

  • Dessertflower5

    Even good in a double batch made into bread (like corn bread)

  • Crystal

    These are amazing! They are now my go to biscuits.

  • Dana Blanchard

    Has anyone tried this recipe with canned sweet potato purΓ©e? How much purΓ©e? My guess would be 1/2 to 3/4 cup.

    • 3/4 would probably be more likely. Should work the same. Good luck!

  • Sarah

    These look amazing! I am not eating eggs at the moment so do you know if using flax seed and water will work as an egg substitute in this recipe? Thanks!

    • I think it might actually work, let us know!

    • Kristen

      I made a half batch with one chia “egg” (1 T. ground chia seeds & 3 T. water) and it seemed to work pretty well, just in case anyone else is wondering. I’ve also subbed ground sunflower seeds for the almond flour. It works great too, as long as you don’t mind green biscuits. πŸ˜‰

  • Bre

    I want to make these tomorrow for thanksgiving but I couldn’t find any lard this past weekend. Can I use palm shorting instead?

  • Andrea Mooney West

    Hi ya’ll! I made these for thanksgiving and they are ah-mazing! The only change I made was to add about a half a cup of pork sausage (seasoned with sage). Yum! Keep up the great work!

  • Jandemom

    I just had to share how much I LOVED these biscuits. I made them for Thanksgiving and was shocked at how delicious they were. Even better as a bun for turkey sliders with leftovers. My only disappointment? That no one other than my three year old would try them. Guess old habits can be hard to change. Oh well…more for me! Thank you for such a great recipe! Oh, and I subbed coconut oil for lard and they turned out perfectly!

  • Jackie

    I just made these with some purple sweet potatoes I got from my CSA. The potatoes were small and I didn’t know what to do with them, so this seemed like a good recipe. Hahaha, the biscuits came out turquoise! I’ve never seen food that color before. They are AWESOME, however! I left out the savory spices so I could have them with fruit puree for breakfast. Purple sweet potatoes also seem to be a little sweeter than the orange one kind, so the biscuits taste like I put honey in them. Great recipe! Thanks so much. I also subbed coconut oil (like the others who asked, it’s what I had in the pantry). and it works just fine. Also microwaved the potatoes (because I have LOTS of things that cave people didn’t have) and don’t feel guilty about it one little bit! Saved a lot of time that way.

  • Jenny

    Yum! Really loved these! My only complaint is that they were really crumbly. I don’t have a food processor so I used my kitchen aid mixer. Would that make a difference in the batter?

    • It might. I don’t find them crumbly as in dry when I make them.

  • jessica kenney

    Subbed pumpkin in for the sweet potatoes. I posted about it on FB, but I thought the thread might like it for continuity. Also, bacon fat for lard.

  • Misha

    Mine turned out like cookies rather than biscuits they didn’t really rise. Any idea what I may have done wrong? Also I subbed bacon grease for lard. They tasted delicious but they were really sticky when trying to shape them.

    • Can’t say I’m sure about what went wrong. Perhaps your sweet potato was too dense? So sorry it didn’t work out for you!

    • Kristen

      When mine are too sticky, I add a little more almond flour to get a better consistency. Then they don’t spread as much.

  • Kristen

    These make great little sandwiches too — I’ve used leftover chicken or turkey, or even eggs and bacon for a breakfast sandwich. Yum!

  • Daniela Ragusa

    I made these biscuits for the second time this morning. The first time I didn’t have lard on hand, so I used butter, and they came out great (except for the fact that I thought they had too much herbs; I joked to my husband that it was like eating a Christmas tree, mmmmmm, piney.) I made them with lard today and less than a quarter of the herbs, and I liked the flavor and texture much better. I also used Bob’s Red Mill almond flour, which I know a lot of people do not recommend, but I still think they came out great. It’s nice to be able to bake up something that’s not egg based for breakfast, or to serve along with a starch free meal. Good stuff. Thank you for working so hard to test your recipes and make them doable for the rest of us! πŸ™‚

  • Emma

    What could one use in place of cream of tarter? I don’t have any.

    • Then just leave it out. Your biscuits will rise only slightly less.

  • guest

    Chestnut flour and palm shortening subs make these my favorite food. Light, slightly sweet, fabulous plain or with meat. Thanks