Food & Wine

Indulge your sweet tooth with some sweet potato scones

Indulge your sweet tooth with some sweet potato scones

As the weather cools down, make sure you indulge your sweet tooth with some sweet potato scones.

Makes: 12

Prep time: 15 minutes

Cooking time: 32 minutes


  • 500g sweet potato, peeled, cut into 3cm pieces
  • 3 cups self-raising flour
  • 2 tsp ground cinnamon
  • ¼ cup caster sugar
  • 3/4 cup thickened cream
  • 1/4 cup soda water
  • Butter & cinnamon sugar, to serve

  1. Preheat oven to 220°C fan forced. Lightly dust a large oven tray with flour. 
  2. Place sweet potato onto a microwave-safe plate, cover with wet paper towel. Microwave 7 minutes until just tender. Darin any excess water from sweet potato then mash with a fork. Set aside to cool.
  3. Combine the flour, cinnamon and sugar in a large bowl. Make a well in the centre. Add the sweet potato, cream and soda. Stir gently with a butter knife in a cutting action until a soft dough forms. 
  4. Turn dough out onto a lightly floured surface and gently knead until dough just comes together (dough will be a little sticky). Place on the tray. Roll gently with a rolling pin to a 2cm-thick 18cmx20cm rectangle. Cut into 12, separate slightly. Bake for 20-25 minutes or until golden. Serve warm or at room temperature, with butter and cinnamon sugar. 
Tip: These scones are delicious with ½ cup finely chopped dates or raisins added with the flour in step 3.

Tip: Make your own cinnamon sugar, combine 2 tablespoons white sugar with 1 teaspoon ground cinnamon. 

Recipe courtesy of Australian Sweet Potatoes.