This recipe was created for and sponsored by the Grain Foods Foundation. As usual, all opinions and ideas are my own.
Thanksgiving is on Thursday! Are you ready yet? We haven’t even gotten our turkey, but we’re going to order it today at the boucherie downtown. Hopefully we won’t have a problem getting one or fitting it in our tiny little oven. In the meantime, I’ve been working on some other recipes to make our Thanksgiving in France as traditional as possible. I even planned out the perfect menu already.
But let’s be honest, the hardest part of Thanksgiving is coming up with recipes to use the leftovers in. Am I right? No more turkey sandwiches here. We’ve already covered what you can do with the turkey, but what about all those leftover sweet potatoes? Well, I thought a breakfast recipe was in order. One that’s perfect for serving your guests the morning after or saving for when you’re alone. So I came up with these loaded sweet potato scones, and I whipped up a dreamy marshmallow glaze to finish them off.
To make these delicious little nuggets, I simply pureed a leftover baked sweet potato in my food processor and paired it up with hearty grain and butter. I threw in some toasted pecans and brown sugar to keep the flavors in line with a loaded sweet potato casserole. The glaze is a simple, gooey marshmallow mixture that perfectly balances the light grain of the scones.
- For the scones:
- 1/2 cup sweet potato puree
- 3 tablespoons heavy cream
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour + 1/2 cup for kneading
- 1/3 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 8 tablespoons (1 stick) cold, unsalted butter, cut into small pieces
- For the glaze:
- 1 tablespoon butter
- 20 large marshmallows (about 2 cups mini marshmallows)
- 1 teaspoon vanilla extract
- 3 – 4 tablespoons cream or half & half
- 1 1/2 cups powdered sugar
- Preheat oven to 400˚F (200˚C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the sweet potato puree, heavy cream, egg and vanilla extract. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and spices.
- Add the butter to the flour mixture bowl. Using a pastry cutter or two knifes, cut in butter until crumbly.
- Stir the wet mixture into the flour mixture until combined. Transfer to a floured surface and knead in up to 1/2 cup of flour, until no longer sticky.
- Pat the dough into a rectangle about 1/2 inch thick, and cut into 16 triangles.
- Bake for 10 – 15 minutes, or until an inserted toothpick comes out clean. Transfer to cooling rack and allow scones to cool completely before glazing.
- To make the glaze, melt the butter in a large saucepan over medium heat. Add marshmallows, cream and vanilla extract. Stir frequently until marshmallows have melted.
- Whisk in powdered sugar until smooth.
- Dip the scones into the glaze and allow any excess to run back into the pan. Return the scones to the cooling rack to allow the glaze to dry.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Last Updated on