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My love for sweet potato dates back when I was a child. Having lived in a small province in the Philippines when I was young,boiled sweet potato, taro,cassava were served as breakfast and snack. When I moved here in Singapore, I was delighted to see other varieties of sweet potato. I like purple sweet potato and for sweetness, I prefer Japanese sweet potato.

This is a very simple and easy scone recipe (healthy too!). Love this for breakfast. I find just one slice is already very filling.

For this recipe I used baked Japanese sweet potato.





Sweet Potato Scone

200 g baked sweet potato, mashed
180 g wholewheat pastry flour
3 1/2 tsp baking powder
1/2 tsp salt
60 g muscovado sugar
80 g butter, chilled
1/2 cup cold milk


Preheat the oven to 200ºC . Sift the flour, salt, sugar and baking powder into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

In another bowl, stir the milk into the mashed sweet potato, mixing well. Add to the dry ingredients and stir with a fork to mix, to make a soft dough.

Lightly knead the dough on a floured surface for a few seconds or until smooth. Shape into a 7 inch circle cut dough into 8 wedges.

Brush with milk or beaten egg if desired then sprinkle with demerara sugar. Bake for 15?20 minutes or until well risen and golden brown.

Serve warm.