Rating: 4 stars 4
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

An easy, tasty, nutritious recipe I created to serve at breakfast and help use up the 300 pounds of sweet potatoes my son grows every year.

Recipe Summary

prep:
15 mins
cook:
33 mins
total:
48 mins
Servings:
16
Yield:
16 scones
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potato, cover, and steam until tender, 8 to 10 minutes. Strain into a bowl and mash until smooth.

  • Mix flour and salt together in a large bowl. Cut in butter with a pastry blender or a fork until mixture is crumbly. Stir in sugar, raisins, cinnamon, nutmeg, and allspice. Add 3 cups mashed sweet potatoes; mix until dough comes together.

  • Turn dough out onto a floured work surface; divide in half. Pat each half into a circle the size of a large dinner plate. Cut each circle into 8 wedges. Transfer wedges to two 10x15-inch baking sheets.

  • Bake in the preheated oven until lightly browned, about 20 minutes.

Cook's Notes:

Substitute margarine for the butter if desired.

Sprinkle cinnamon sugar over scones before baking, if desired.

Nutrition Facts

244 calories; protein 3.5g; carbohydrates 48g; fat 4.7g; cholesterol 11.4mg; sodium 431.4mg. Full Nutrition
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