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

15 mins
33 mins
48 mins
16 scones


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


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

  • 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