Crackling Sweet Potato Biscuits

Prep time: 20 minutes

Cook time: 18-20 minutes

Yield: 24


5 cups all purpose flour

2 tablespoons baking powder

2 teaspoons salt

2 teaspoons cinnamon

½ teaspoon nutmeg

6 ounces unsalted butter

1 large can (1# 13oz) can of Bruce's sweet potato drained and mashed

12 ounces whole milk

¾ cup hog crackling's, crushed


In a large bowl combine the flour, baking powder, salt, cinnamon, and nutmeg. Cut in the cold butter until it resembles coarse crumbs consistency. In another bowl combine the mashed sweet potatoes, crackling's, and milk. Add to the crumb mixture just until combined. Turn onto a floured surface, knead 8-10 times. Roll to ½ inch thick and cut with 2 inch biscuit cutter. Place on ungreased baking sheet. Bake at 425 degrees for 18-20 minutes until golden brown. Remove to wire racks and serve warm.

Spicy Steen's Glaze

1 cup Steen's Syrup

1 teaspoon cayenne pepper


Mix the two ingredients together.

Sunny Side Quail Egg

6 quail eggs

1 tablespoon vegetable oil


In a nonstick skillet, warm the vegetable oil. Crack the quail eggs and pour the eggs into the skillet with the vegetable oil. Cook the eggs for about 2-3 minutes then they are ready.

Pork & Yam Breakfast Sausage

Yield: 25-30 (3 ounce) patties


5 pounds pork butt, ground

16 ounces canned yams, drained

¼ cup parsley, chopped

2 teaspoons dried thyme

1½ tablespoons sage

1 teaspoon ginger

2 tablespoons salt

1½ teaspoons nutmeg

1 tablespoon black pepper

1 tablespoon cayenne pepper

1½ tablespoon granulated garlic

1 cup ice water


When making any type of sausage, it is always best to keep the meat chilled between 35-40°F. The ice water will help maintain the cold temperature in the meat and help set the fat in the sausage. Slice the yams into ¼ inch cubes, then spread them out on a cookie sheet and freeze for later use. In a large mixing bowl, combine the pork and all the herbs and seasonings. Add the ice water, using your hands, mix the sausage well. Once the seasonings are incorporated, gently fold in the frozen yams, being careful not to break up the little solid cubes. Roll the sausage into 3 inch patties or stuff it inside hog casing and tie of into 6 inch links. Cook the patties or grill the links until the sausage is completely cooked.

To serve

Take one crackling sweet potato cut in half and place 1 piece of grilled pork and yam sausage. Drizzle a little of the spicy Steen's glaze on the sausage. Place 2 quail eggs on top and this dish is ready to enjoy.