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Ingredients

3 sweet potatoes, peeled and chopped 3 cups self-rising flour ½ teaspoon salt 6 tablespoons butter 1 cup white sugar 1 cup raisins 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg ¼ teaspoon ground allspice

Nutrition Info

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 servingSize: - sodium: 431.4 mg sugar: 20.2 g transFat: : - unsaturatedFat: : -

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.

16 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.