If you follow me on Instagram (lisapotatoferrie) or on YouTube (A Little Bit Lisa), you will know that I love to eat well but like most people, December brought out the sugar fiend in me and I enjoyed every treat that was on offer. Absolutely nothing wrong with that but it’s January now and I want to get back to eating well.

I fancied a scone this morning and I spotted a big sweet potato in the fridge. I got the notion to use it in my scones and they worked out well so I decided to share the recipe.

Sweet potatoes are great in baking as they have a lovely sweetness and there’s no “vegetable” flavour in the baked good (perfect if you are trying to get some veggies into the kids). Sweet potatoes are also a great source of fibre and coupled with spelt, which is more digestible compared to regular wheat flour, your gut will thank you for these scones.

I added only half a teaspoon of mixed spice as my husband isn’t a huge fan of the flavour but you could add the full teaspoon for a spicier scone. This batch made 14 scones and they are perfect for elevenses, afternoon tea or as a lunchbox filler (the kids devoured them).

Ingredients:

– 550g sweet potato

– 500g wholemeal spelt (plain flour or wholemeal flour would work too)

– 2 tsp baking powder

– 80 ml coconut oil

– 50 – 80 ml milk (I used oat milk) Add gradually at the end, you may need more or less depending on how big your eggs are (we get a mix of sizes from local chickens)

– 1/2 tsp mixed spice

– 1/4 tsp salt

– 2 tbsp honey/maple syrup

– 2 eggs (free range)

Method:

– Preheat the oven to 200 degrees Celsius (fan oven)

– Steam the sweet potato and mash it

– Weigh out the spelt and add the baking powder, salt and mixed spice

– Melt the coconut oil and add it to the sweet potato mash along with the honey and the beaten eggs.

– Mix the wet and dry ingredients and then add as much milk as needed to bring the mixture together.

– Roll the scone mixture out onto a floured surface and cut out scones (I made 14).

– Brush or rub any leftover egg mix onto the top of the scones

– Bake for 20 to 22 minutes

– Enjoy (we ate them with some Folláin sugar free jam)