I’ve never been the biggest fan of sweet potatoes but over the past few years, I’ve started coming around to them in the right recipes. The rest of the family loves them so I’m always brainstorming new ways to incorporate them into foods that we will all enjoy. And if there is one thing that we all enjoy all the time, it’s a freshly baked scone or muffin for breakfast. Especially in these chilly winter months, it is one of the best ways to start the day.
Sweet potato can be really wonderful in baked goods, adding some moisture and a softness similar to pumpkin. This recipe takes advantage of those characteristics in making a superb whole grain scone that is still as tender as can be. I don’t normally eat scones with additional butter but I decided to make a maple cinnamon butter to go with these and it was a really nice addition. This is a perfect recipe to have in your repertoire for feeding any house guests that come to visit for the holidays. As with all scones, these can be made in advance, frozen, and then baked directly from the freezer. Paired with some yogurt granola parfaits, they would make a lovely and impressive breakfast.
PS – Get ready, the gift guide so many of you have asked for is coming tomorrow! This one will be about regular gifts and I will do a separate post full of edible gift ideas early next week. Thanks for all of your suggestions!