In case you don’t know, I have a sweet potato obsession. If I could only eat one food for the rest of my life it would definitely be sweet potatoes. Japanese sweet potatoes to be exact. Therefore, I love baking with Japanese or white sweet potatoes! they are mild but sweet, making them perfect for baking and packing in nutrients to traditional recipes.
These are a fun, healthy alternative to traditional scones that are completely AIP and vegan. They are lovely as a dessert or as a quick breakfast (because let’s be real, who doesn’t miss the occasional pastry breakfast over ground meat and veggies when you go paleo?!).
Sweet Potato Scones
1 cup cooked (steamed or baked) and mashed Japanese or white sweet potato
1/4 cup maple syrup
3 tbs. melted coconut butter
2 tbs. melted coconut oil
1 tsp. vanilla
Scant 3/4 cup cassava flour
3 tbs. coconut flour
1 tsp. cinnamon
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt
Preheat your oven to 350 F. Line a baking sheet with parchment paper and set aside.
Beat all wet ingredients together in a large bowl until smooth.
Mix the dry ingredients together in a small bowl.
Pour dry ingredients into wet and get ready to get your hands dirty! Use your hands to mix the dry ingredients with the wet until you get a thick dough.
Place the dough onto the baking sheet and press the dough into a circle about 1/2 inch thick. Place in the fridge for 10 minutes.
Remove the dough from the freezer and cut into 8 triangles. Gently separate the scones on the baking sheet and bake for 27-30 minutes until just beginning to brown on top (over cooking will result in them being too dry).
Cool for 5 minutes on the baking sheet before removing to cool on a wire rack.
I love these drizzled with coconut butter and topped with fruit (I dig the peach and sweet potato combo, as pictured).