Sweet Potato Scones (AIP, Vegan)


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

Makes 8


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).



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