Sweet Potato “Scones”
The healthier breakfast treat!
Yield: 10
Materials
- 1 1/2 cups pre-cooked sweet potato
- 1/2 cup coconut flour
- 1/2 cup protein powder (or additional coconut flour)
- 6 eggs
- 1/4 cup sunflower seeds
- 1/2 cup gogi berries
- 1 tsp cinnamon (optional)
Instructions
- Preheat oven to 350*.
- In a large bowl, mash sweet potatoes with a fork, or potato masher, until there are no large chunks left.
- Add the coconut flour, protein powder and cinnamon (if using them), and eggs and mix well, by hand, into a smooth batter. As you keep stirring the powders will absorb more of the liquid and it will get more firm.
- Stir in the nuts and dried fruit of your choice (see note).
- Divide batter into 10 portions and form into balls with your hand and then flatten to approximately 1" thick.
- Place 'scones' on a prepared non-stick pan and bake for 30-45 minutes. They are finished when deep cracks appear and they are slightly firm when you push on them.
- Serve immediately while still warm.
Notes
I use an unflavored and unsweetened protein powder with this recipe. If you are going to use a flavor, I suggest sticking with vanilla. Any type should work fine.
I individually wrap them and then freeze in a baggie to keep them fresh. I take a couple out each week and put them in the refrigerator to have on hand for when I feel like it. I pop one in a toaster oven for about 5 minutes and it’s ready! But a microwave would work as well.
Any type of nuts and dried fruit will work. I’ve used walnuts and cranberries which is also a really great combination. You can also increase of decrease this quantity to your liking. For sweeter, more fruit….more texture and crunch, add more nuts.
These are one of my favorite simple, make ahead breakfasts to have with a great cup of coffee; or sometimes even for an afternoon snack that packs tons of nutrition in it.