Sweet Potato Scones [v]

Sweet Potato Scones [v]

Sweet potatoes and scones are two of my favorite things.  So what happens when you put them together? *meltsintosweetpotatoheavenlygoodness*.  Not only is this combo delicious, but nutritious too! Delicious and nutritious. Two of my favorite words. Fancy that. :)

For this recipe, I used the orange variety of sweet potato, the “garnet yam”, which, in case you didn’t know, isn’t really a yam. In fact, almost no “yams” that are sold as such in stores are really true yams. They are all sweet potatoes! I felt cheated when I learned about this trickery…. I mean, obviously, now I wanted to know what a true yam looked and tasted like! I went in search of one, and found that they are just a very starchy root….that looks like a piece of root… not nearly as exciting as the delicious sweet potato. (except for the fact that yams can get to be 7 feet long!!!! crazyness.)

Another fact you must know (though more commonly known) is that sweet potatoes are not just sweeter potatoes. Nope. They aren’t even related – they’re in completely different plant families! Potatoes are a starch based root, and sweet potatoes actually have very little starch! They are also very anti-inflammatory, provide antioxidants, are low on the glycemic index, and high in Vitamin A, B6, C, and potassium! In case you want to know even more about this amazing root, check this out. :)

If I’ve enticed you with all the sweet potato talk, try this scone recipe.  If not….well… try it anyways. :) these babies are gooooooood.


makes about a dozen scones

  • 1-1/2 cups white whole wheat flour
  • 3/4 cup oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/2 cup coconut oil (melted)
  • 1 cup mashed cooked sweet potato
  • 1 teaspoon vanilla extract
  • 1/3 cup maple syrup (plus more for brushing)


  1. Preheat oven to 350F.
  2. In a medium bowl, whisk together flour, oats, baking powder, baking soda, salt and cinnamon.
  3. In a small bowl combine the melted coconut oil, sweet potato, vanilla, and maple syrup. Mix until well combined.
  4. Add the wet mix to the dry mix and mix together until well combined and a nice dough forms.
  5. Split the dough in half, form into two balls and place on floured counter. Roll each ball out gently into a 1″ thick disk using dusted rolling pin, smoothing out edges with your hands.
  6. Slice the rounds, creating 6 “slices” out of each (you can cut them smaller to make more scones if you wish).  Place each slice on a lightly greased baking sheet, spaced at least an inch apart.
  7. Bake scones for about 20 minutes, or until tops are golden. Remove from oven and brush the tops with some maple syrup. Enjoy!

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