So with the other half of the Infinite Sweet Potato, you can knock up these savoury/sweetish scones, that I think might just do better with cheese than they would with jam (you may disagree). Either way, easy to knock-up last minute and put in a Tupperware box labelled “Spooky Sweet Potato Scones!” for the Halloween festivities…..
Original from here…..
Sweet Potato & Sultana SconesOne medium sweet potato, gnarly skins bits chopped off but otherwise unpeeled, then cubed Vegetable oil Generous dash cinnamon 50g margarine 3 heaped tbsps of wholemeal bread flour 3 heaped tbsps of self-raising flour 1 tsp baking powder Generous handful of sultanas (or raisins or currants. I think sweet citrus peel could be an interesting variation as well) 1 egg, beaten 50ml full-fat milk
Heat the oven to 180C, toss the potato with cinnamon and a tbsp of vegetable oil and roast until tender. Leave to cool.
In a mixing bowl mix the margarine, a pinch of salt and the sweet potato. Mash until semi-smooth (I think the scones work better texture-wise with a few fragments of solid sweet potato in there along with the fruit).
Add the flour, baking powder and mix.
Add the egg and milk and mix. You’re looking for a reasonably smooth dough, not too sticky.
Lightly flour a chopping board and take a small ball of the mixture, flatten with your hands or a rolling pin until you have a rough disk about a centimetre thick.
Place on a greased baking tray and bake at 180c for 20 minutes, until golden.