After the success of using sweet potato in my recent Cinnamon Sweet Potato and Oatmeal Muffins. I decided to have a go at using the sweet potato in a savoury type scone recipe, especially as I am trying to come up with some more allergy friendly recipes for some of my views. These worked out surprisingly well. Spread with a little butter or even just as they are they are seriously yummy and great for lunch boxes too.
Gluten Free Cheddar Sweet Potato Scones
Ingredients
- 1 cup of cooked mashed white sweet potato
- 60 g cheddar
- 2 tbs of ghee or butter
- 1 tsp of baking powder
- 1 egg
- 1 tbs of coconut flour
- 1 tsp of tapioca flour
- Black pepper to season
- melted ghee or butter to brush over top
- optional: fire roasted tomato flakes
Instructions
- Preheat oven to 200c or 400f (gas mark 6)
- Add all ingredients to a bowl and mix well to combine.
- Line a baking tray with parchment paper.
- Form mixture into 8 equal sized patties (or you can make smaller bitesize if you prefer) and place on parchment paper.
- Lightly brush over the top with some melted ghee or butter and bake in the oven for approx 30-40 mins until golden.
- Serve as is or spread with your favorite topping.
Yummy!!
Can you sub regular flour?
coconut flour is a lot more fibrous than regular flour, therefore you need a lot less coconut flour in ratio to regular, so I couldnt be sure of the measurements. Let me know how it goes, if you try 🙂