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Breakfast in Britain

Breakfast in Britain is a bit of a brain twist for Americans. They serve beans (pretty much like the pork n’ beans in a can we know from home) and mushrooms, cooked tomatoes, along with bacon, ham or sausage, or sometimes all three if you get the big breakfast, eggs of your choice and toast, brown or white.

Poached eggs on toast with a mushroom

Granted, eggs and meat are quite familiar in the USA, it’s the beans, mushrooms and tomatoes that throw us. There is also tea or coffee, of course.

Tea cup made in Worcester with Wittard’s English Rose Tea

And sometimes, even a great view!

View from County Arms, Truro, Cornwall

Since I have grown used to my green super smoothies at home, I have readjusted my breakfast thinking when I am traveling. Mushrooms are a super food, so I love that I can have them for breakfast and I quite like eggs, so I have them either poached or boiled, but occasionally fried. I was really impressed one evening at Three Tuns pub, Hay-on-Wye, Wales, when I also had a mushroom risotto with a breaded poached egg on top. Now that was delicious.

Three Tuns Pub Mixed Olive & Fennel Risotto, Creme Fraiche, Deep Fried Poached Egg, Pecorino Crackling

I have had more toast here than a year of breakfasts at home, but the jams are so delicious, it’s hard to pass up, even when making breakfast in my flat. I passed an honor jar jam sale on the street one day and paid 2 pounds, a steal compared to other jams I’ve seen, (or bought) for Ed’s Forest Fruits, which my friend Rachel tells me would be blackberries and currants.

Ed’s Forest Fruits bought at an honor jar table on street
Scrumptious Strawberry and Rose Jam from the Old Stables Tea House, Hay on Wye, Wales

Whatever it is, the fruit is big and chunky and super delicious and so I’ve had toast on more than several occasions. However, for breakfast, most days in my flat, even though there is a blender and I could make a smoothie, I have taken to having salad,

Salad for breakfast? Yes!

sweet potato and fruit.

Delicious for breakfast with a small pat of organic butter

Now that is a breakfast to write home about! Fills me up and tastes great. I am definitely adding mushrooms to the mix when I get home and I may never go back to the smoothie. What?? That’s right, as great as they are, why not have all that yumminess in it’s natural state? We will see, but for now…please pass the jam!

If you like this post, please share, and don’t forget to say what YOU are having for breakfast these days!


SP biscuits

Friday Foodie: Sweet Potato Biscuits

I love biscuits, but they have not been on my radar for awhile. Traditional biscuits, full of fat and flour, are just not a healthy choice. But then came Appetite for Reduction, by Isa Chandra Moskowitz, with her sweet potato biscuits, and my radar started pumping out some love again! These are easy peasey and equally delicious. Hope you’ll give them a try and look for my review of Isa’s book next week.

Start by mashing up a baked sweet potato. I used one large and had more than a cup’s worth of potato. No potato masher? A fork will work just fine, but might take a little more time.

mashing sweet potato

The recipe calls for canola oil, but I used coconut oil instead. If pure maple syrup is not available, try honey. Isn’t this mountain of orange beautiful?

sweet potato, oil, and syrup

Use a fine mesh strainer as a sifter. No sifter? strainer? No worries, your biscuits will turn out fine.

Biscuits will become tough if over mixed. I kneaded dough four or five times after mixing together with a fork.

sweet potato dough

This two tablespoons scoop worked great for making the right size biscuits.

dropping biscuits

The recipe made a dozen biscuits. Hmmm….someone has eaten a couple!

SP biscuits

Here’s the recipe. As I said earlier, I changed the canola oil to coconut oil and I reduced it by one tablespoon, from 3 to 2. I also used hard apple cider instead of water. Beer would also be a good alternative, but water is fine too. Give these a try and let me know what you think! Have a great weekend!

Peace and joy!

Friday Foodie: Sweet Potato Biscuits
Recipe type: Biscuits
Prep time: 
Cook time: 
Total time: 
Serves: 6
These are a great way to have a biscuit that is healthier than the norm.
  • 1 cup mashed cooked sweet potato
  • 2 Tbs. coconut oil
  • 1 Tbs. pure maple syrup
  • 1 tsp. apple cider vinegar
  • ½ tsp. salt
  • 1 cup whole wheat pastry flour
  • 2 tsps. baking powder
  • ½ tsp. ground nutmeg
  • 2-3 Tbs. hard apple cider, beer or water
  1. Preheat oven to 400 degrees.
  2. Mix together potato, oil, syrup and vinegar.
  3. Add flour, salt, baking powder and nutmeg to sifter and sift into potato mixture.
  4. Fold the flour mixture into the potato mixture until the dry ingredients are moist.
  5. Add 2 Tbs. cider and knead five times into dough.
  6. Add a little more cider if needed.
  7. Be careful not to over work the dough to avoid the biscuits becoming tough.
  8. Drop into golf ball size mounds on a parchment lined baking sheet.
  9. Bake for 12-15 minutes or until tops are lightly browned and firm to touch.