Ingredients:
1 large sweet potato, cut into medium chunks
2 eggs
3 tablespoons melted coconut oil
1/2 teaspoon vanilla extract
1 tablespoon maple syrup
1 box Pumpkin Muffin & Bread Mix
Instructions:
- In a medium pot, cover sweet potato with water. Boil on high for 20 minutes. Drain the potatoes, add to a small bowl and mash with a potato masher. Allow mashed potatoes to cool. (Tip: You can put the bowl in the freezer for 10 minutes if you don’t want to wait.)
- Preheat the oven to 400F / 200C (180C Fan). Once the potatoes have cooled, combine with eggs, melted coconut oil, vanilla extract and maple syrup. Whisk to combine.
- Add the pumpkin muffin mix to the wet mixture and, using your hands, mix the dry ingredients with the wet until a soft dough has formed.
- Using an ice cream scoop, scoop out the dough onto a baking sheet lined with a silicone mat or parchment paper. It should make 9 balls. Use your fingers to shape and flatten the balls into triangles. It doesn’t have to be perfect.
- Bake for 15-20 minutes, until the scones are golden brown. Serve and enjoy!
