Sweet Potato Biscuit Sandwiches with Egg, Kale & Cheddar

Roasted sweet potato gives these biscuits their moist texture and orange hue.

Sweet Potato Biscuit Sandwiches with Egg, Kale & Cheddar
Active Time:
40 mins
Total Time:
1 hrs 15 mins


  • 1 medium sweet potato (12 ounces), scrubbed

  • 3 cups packed chopped kale

  • 2 tablespoons extra-virgin olive oil, divided

  • 2 teaspoons lemon juice

  • 1 teaspoon salt, divided

  • ¾ cup all-purpose flour

  • ¾ cup white whole-wheat flour

  • 1 tablespoon baking powder

  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into 4 pieces

  • ¾ cup buttermilk

  • 8 large eggs

  • 2 tablespoons chopped fresh chives

  • ¼ teaspoon ground pepper

  • 3 ounces sharp Cheddar cheese, cut into 8 pieces


  1. Preheat oven to 425°F. Line a small baking pan with foil and a baking sheet with parchment paper.

  2. Poke sweet potato all over with a fork and place on the foil-lined pan. Roast until tender, about 40 minutes. Let stand until cool enough to handle, about 15 minutes. Slice open, scoop out the flesh and mash until smooth. Refrigerate the mashed sweet potato. Increase oven temperature to 450°F.

  3. Meanwhile, place kale, 1 tablespoon oil, lemon juice and ¼ teaspoon salt in a large bowl. Rub the kale until it turns a darker shade of green and reduces in volume. Set aside.

  4. Combine all-purpose flour, whole-wheat flour, baking powder and 1/2 teaspoon salt in a large bowl. Add butter and use a pastry blender or 2 knives to cut it into the flour mixture until pea-size lumps form.

  5. Combine buttermilk and the mashed sweet potato in a medium bowl or measuring cup. Make a well in the middle of the flour mixture and gradually pour in the sweet potato mixture. Gently fold the mixture into the flour with a flexible spatula. Stop mixing just when there is no dry flour visible and the dough begins to pull away from the sides.

  6. Divide the dough into 8 pieces and roughly shape into biscuits. Space the biscuits 2 inches apart on the prepared baking sheet. Bake until light golden on top, about 15 minutes. Transfer the biscuits to a wire rack and let cool for 15 minutes.

  7. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Crack all 8 eggs into the pan and cook for 1 minute. Cover the pan and cook until the whites are set, but the yolks are still runny, 1 to 2 minutes more. Remove from heat. Sprinkle the eggs with chives, pepper and the remaining ¼ teaspoon salt. Partially cover to keep warm.

  8. Slice the biscuits. Place a piece of Cheddar on each of the bottom halves and top with an egg and some of the kale. Cover with the biscuit tops.


Equipment: Parchment paper

Nutrition Facts (per serving)

329 Calories
18g Fat
29g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 329
% Daily Value *
Total Carbohydrate 29g 11%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 13g 26%
Total Fat 18g 23%
Saturated Fat 8g 40%
Cholesterol 213mg 71%
Vitamin A 9395IU 188%
Sodium 676mg 29%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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