Sweet Potato, Sweet Potato....

I had a few Sweet Potato scraps to use up, so I boiled them in some salted water, pureed them and used them for Sweet Potato Biscuits. We enjoyed the biscuits

slathered with Whole Grain Mustard and Creme Fraiche, topped that with slow roasted Pork Tenderloin and some home grown Alfalfa Sprouts. We paired the sandwiches with a large Yellow Tomato Salad that included chunks of Cucumber, Shaved White Onion and loads and loads of Parsley.