I need not mention that this began as an effort in sweet potato gnocchi.
Grain-free, gluten-free, and “gum” free stuff is tough.
(Remember the How NOT to Make Coconut Flour Noodles tutorial?)
Bless those companies who have the art down pat ~ and even more if someone can come up with a method free of xanthum gum and other fillers. I don’t believe that has yet been accomplished.
In any case, I wanted a super lemony and super herby form of sweet potato something for a good friend.
Rather than gnocchi, I created a truly spectacular little baked biscuit.
White sweetie tater, fresh lemon juice, and fresh sage ~ oh, with a little sage brown butter to boot.
And just because this is not exactly what I was anticipating and planning in my mind before delving into the effort does not mean it’s not damn good!
Use this as a snack or for any meal (breakfast, lunch, or dinner).
There’s no right or wrong – success or failure – just scrumptious goodness.
Grain Free Lemon Sage Biscuit Minis
1 giant white sweet potato, peeled and sliced
4 Tbs. butter
1 large egg
juice and zest of 1 lemon
2 Tbs. fresh sage, minced
4 cups blanched almond flour
4 Tbs. butter
1 Tbs. sage, minced
Boil the sweet potato, covered, until super soft. Drain and add to a large bowl with butter. Mash and whip until there’s no tomorrow, or until the potato mash is super smooth. Whisk in the egg, lemon juice and zest, fresh sage, and salt. Gradually add the almond flour until you reach the consistency of dough.
Preheat the oven to 425 degrees.
Spoon 1-2″ inch rounds (biscuit minis) of dough on to a parchment lined baking sheet (caution…this makes A LOT of dough, so you may need two sheets). Flatten with the back of a fork, if desired, and if your original attempt was to create gnocchi and the appearance of the the round potato pasta dumplings…
Bake for about 10 minutes, until edges are brown.
Meanwhile, slowly simmer the additional 4 Tbs. of butter over low heat, reducing and foaming until the nutty aroma of brown butter and the caramelly color appears. Drop in the sage and continue stirring until you’ve reached proper “brown butter” status.
Drizzle over the top of the lemon sage biscuits.
Eat any time of day and with or without anything and everything (ahem…we devoured ours with a little lemon roasted chicken and fresh feta cheese – yum!).