Indulge in the delectable world of Sweet Potato Scones, a perfect treat for those with diabetes or anyone seeking a healthier indulgence. These scones are not just a culinary delight but also a symphony of flavors and textures. With their golden-brown exterior and fluffy, moist interior, they offer a delightful contrast that will tantalize your taste buds. Savor the natural sweetness of sweet potatoes, perfectly balanced by warm spices and a hint of maple syrup. Discover two variations of this delightful recipe: a classic version and a gluten-free alternative, both designed to cater to your dietary needs and preferences. Embark on a culinary journey with Sweet Potato Scones, where taste and health harmoniously coexist.
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SWEET POTATO SCONES, THE BEST (DIABETIC CHANGES GIVEN)
Make and share this Sweet Potato Scones, the Best (Diabetic Changes Given) recipe from Food.com.
Provided by Annacia
Categories Scones
Time 26m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda.
- Cut in butter until mixture resembles coarse crumbs.
- In a small bowl, whisk the egg, sweet potatoes and buttermilk; add to dry ingredients just until moistened.
- Turn onto a lightly floured surface; with lightly floured hands, knead dough 10-12 times.
- Pat into an 8-in. circle.
- Cut into eight wedges.
- Separate wedges and place 1 in apart on a baking sheet lightly coated with nonstick cooking spray.
- Bake at 400° for 16-21 minutes or until golden brown.
- Cool on a wire rack for 5 minutes. Serve warm.
SWEET POTATO CASSEROLE - DIABETIC
Make and share this Sweet Potato Casserole - Diabetic recipe from Food.com.
Provided by Lindas Busy Kitchen
Categories Yam/Sweet Potato
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a covered large saucepan, cook sweet potatoes in enough lightly salted boiling water to cover, for 25-30 minutes, or until very tender.
- Meanwhile, preheat oven to 350.
- Lightly coat a 1 1/2-2 quart oval baking dish, or a 2 quart square baking dish with non-stick cooking spray. Set aside.
- Drain sweet potatoes, and return to saucepan.
- Using an electric mixer or potato masher, mash sweet potatoes until smooth.
- Stir in 1/4 cup brown sugar or brown sugar substitute, eggs, nutmeg, and cinnamon.
- Add milk, and stir to combine.
- Pour into the prepared baking dish.
- In a small bowl, combine pecans, 1/4 cup brown sugar or brown sugar substitute, flour, and melted butter. Sprinkle over sweet potatoes.
- Bake uncovered, about 30 minutes, or until sweet potatoes are heated through, and topping is golden brown.
- Serve warm.
SWEET POTATO SCONES
Make and share this Sweet Potato Scones recipe from Food.com.
Provided by swirlycinnacakes
Categories Scones
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425F and line a baking sheet with parchment paper.
- In a large bowl, beat together butter, sugar and salt. Beat in egg, then the mashed sweet potato. Stir until smooth.
- Sift in flour and baking powder. Stir until flour is completely mixed inches Dough should be slightly sticky, but not wet. If it is wet (i.e. if your sweet potatoes were unusually moist) add an additional tbsp or two of flour.
- Turn dough onto a lightly floured surface and knead three or four times before shaping into a rectangle and rolling out to 3/4 inch thickness. Use a 2 1/2 inch cookie cutter to cut rounds. Reroll dough once and continue to cut rounds. Place all on prepared baking sheet.
- Bake for about 15 minutes, until golden.
- Cool on a wire rack, or eat warm.
SWEET POTATO SCONES
These come from the SuperFoods Rx book, so they're very healthful. The original recipe called for whole wheat pastry flour, but I substituted all purpose flour to make it a little more convenient.
Provided by Cook-a-holic
Categories Scones
Time 55m
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees. Oil a baking sheet.
- In a large bowl, combine flour, bran, flaxseed, wheat germ, baking powder, baking soda, cinnamon, mace or nutmeg, brown sugar, dried fruit, and sweet potato. Stir in the yogurt, egg, oil, and orange zest and mix until just combined.
- With lightly floured hands, knead the dough in the bowl for several minutes. When smooth, turn the dough onto a lightly floured work surface and pat to a thickness of 1/4 inch. Using a cookie cutter or a glass, cut into 2 1/2-inch rounds. Gather the scraps, gently pat into a ball, flatten again, and cut out more scones.
- Place the scones on the prepared baking sheet about 1 inch apart. Bake for 8 to 10 minutes, or until golden brown. Serve warm with or without nut butter and jam or marmalade.
Nutrition Facts : Calories 76.4, Fat 2, SaturatedFat 0.2, Cholesterol 11.8, Sodium 88.2, Carbohydrate 13.2, Fiber 1.1, Sugar 3.8, Protein 2.2
DELICIOUS SWEET POTATO SCONES
An easy, tasty, nutritious recipe I created to serve at breakfast and help use up the 300 pounds of sweet potatoes my son grows every year.
Provided by Jean Harrington
Categories Bread Quick Bread Recipes Scone Recipes
Time 48m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potato, cover, and steam until tender, 8 to 10 minutes. Strain into a bowl and mash until smooth.
- Mix flour and salt together in a large bowl. Cut in butter with a pastry blender or a fork until mixture is crumbly. Stir in sugar, raisins, cinnamon, nutmeg, and allspice. Add 3 cups mashed sweet potatoes; mix until dough comes together.
- Turn dough out onto a floured work surface; divide in half. Pat each half into a circle the size of a large dinner plate. Cut each circle into 8 wedges. Transfer wedges to two 10x15-inch baking sheets.
- Bake in the preheated oven until lightly browned, about 20 minutes.
Nutrition Facts : Calories 243.8 calories, Carbohydrate 48 g, Cholesterol 11.4 mg, Fat 4.7 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 2.8 g, Sodium 431.4 mg, Sugar 20.2 g
POTATO SCONES (SCOTLAND)
This recipe comes from the 1983 cookbook Traditional British Cooking. This recipe assumes that the potatoes are already cooked and mashed.
Provided by Sydney Mike
Categories Scones
Time 15m
Yield 10 scones, 5 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl, whisk together flour and salt.
- Put the mashed potatoes in a larger bowl.
- Knead together enough flour and milk INTO the potatoes to make a stiff dough. The amount of flour will depend on the variety of potato used.
- On a floured surface, roll out the dough into a very thin sheet.
- Cut into rounds with a biscuit cutter; prick each round with a fork.
- Bake on a hot greased griddle 2 or 3 minutes.
- Turn and cook for another 2 minutes.
- Serve hot with a pat of butter.
Tips:
- Use fresh sweet potatoes: Fresh sweet potatoes will give your scones a more vibrant flavor and texture than sweet potatoes that have been stored for a long time.
- Don't overmix the dough: Overmixing the dough will make your scones tough. Mix the dough just until it comes together, then stop.
- Bake the scones in a preheated oven: This will help them to rise evenly and prevent them from becoming dry.
- Let the scones cool before serving: This will give them time to set and develop their full flavor.
Conclusion:
Sweet potato scones are a delicious and healthy breakfast or snack option. They are easy to make and can be customized to your liking. Whether you prefer them sweet or savory, there is a sweet potato scone recipe out there for you. So next time you are looking for a new breakfast or snack idea, give sweet potato scones a try. You won't be disappointed.
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