Sweet Potato Biscuit Sandwiches with Ham and Redeye Gravy

By courtneyepowell

Ingredients

• 3 c all-purpose flour
• 1 T baking powder
• 1 T sugar
• 1 t salt
• 3/4 t cream of tartar
• 1/4 t cayenne pepper
• 1/3 c butter
• 1 c shredded cheddar cheese
• 1 c milk
• 1/2 c mashed cooked sweet potato
• 4 slices bacon
• 1 1/4 -in thick fully cooked ham slice (about 5 oz), cut into 4 equal pieces
• 1 c strong coffee
• 1/4 c peach preserves
• 4 eggs, scrambled
• Fresh flat-leaf Italian parsley

Details

Servings 4

Preparation

Step 1

Preheat oven to 450. 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 the flour mixture. Using a fork, stir just until mixture is moistened.
Turn out dough on to a well-floured surface. Knead gently 10-12 strokes. Pat or lightly roll dough to a ¾-in thick rectangle (about 9x5-in). Cut into 8 pieces. Place biscuits 1 in apart on a large baking sheet. Bake 12-14 mins or until lightly browned.*

Meanwhile, in a large skillet cook bacon until crisp. Drain on paper towls, reserving 1 T bacon fat in skillet. Add ham to skillet; cook 5 mins 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.
Split biscuits. Top bottoms with ham, peach preserves, scrambled eggs, bacon, parsley and biscuit tops.

*This recipe uses 4 of the 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 for 10 mins.