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Sweet Potato Biscuit Sandwiches with Ham and Redeye Gravy

Makes: 4 servings
Prep 45 mins Bake 450° 12 mins Cook 15 mins
Sweet Potato Biscuit Sandwiches with Ham and Redeye Gravy
  • Biscuits:
  • 3  cups  all-purpose flour
  • 1  tablespoon  baking powder
  • 1  tablespoon  sugar
  • 1  teaspoon  salt
  • 3/4  teaspoon  cream of tartar
  • 1/4  teaspoon  cayenne pepper
  • 1/3  cup  butter
  • 1  cup  shredded cheddar cheese
  • 1  cup  milk
  • 1/2  cup  mashed cooked sweet potato
  • 4  slices bacon
  • 1  1/4-inch thick fully cooked ham slice (about 5 oz.), cut into 4 equal pieces
  • 1  cup  strong coffee
  • 1/4  cup  peach preserves
  • 4  eggs, scrambled
  •  Fresh flat-leaf Italian parsley leaves

1. Preheat oven to 450 degrees F. For sweet potato biscuits, in a large bowl combine flour, baking powder, sugar, salt, cream of tartar, and cayenne pepper. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cheese. Make a well in the center of the flour mixture. In a small bowl combine milk and sweet potato. Add sweet potato mixture to flour mixture. Using a fork, stir just until mixture is moistened.

2. Turn out onto a well floured surface. Knead gently 10 to 12 strokes. Pat or lightly roll dough to a 3/4-inch thick rectangle (about 9x5 inches). Cut into 8 pieces. Place biscuits 1 inch apart on a large baking sheet. Bake for 12 to 14 minutes or until lightly browned.*

3. Meanwhile, in a large skillet, cook bacon until crisp. Drain on paper towels, reserving 1 Tbsp. bacon fat in skillet. Add ham to skillet; cook 5 minutes or until well-browned on both sides. Add coffee to skillet with ham, stirring to scrape up any browned bits. Simmer, uncovered, until coffee just begins to thicken and glaze the ham. Remove ham from skillet.

4. Split biscuits. Top bottoms with ham, peach preserves, scrambled eggs, bacon, parsley, and biscuit tops.

From the Test Kitchen*
  • *This recipe uses 4 of the 8 biscuits. Bake and cool completely, then wrap and freeze any leftover biscuits for another use. To reheat, thaw biscuits and wrap in foil. Bake at 350 degrees F for 10 minutes.
Nutrition Facts (Sweet Potato Biscuit Sandwiches with Ham and Redeye Gravy)
  • Servings Per Recipe 4,
  • cal. (kcal) 595,
  • Fat, total (g) 28,
  • chol. (mg) 261,
  • sat. fat (g) 14,
  • carb. (g) 60,
  • Monounsaturated fat (g) 9,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 15,
  • pro. (g) 26,
  • vit. A (IU) 4392,
  • vit. C (mg) 11,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 127,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1398,
  • Potassium (mg) 503,
  • calcium (mg) 343,
  • iron (mg) 4,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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