Sweet Potato Damper Scones

I replaced the pumpkin in Jo’s Pumpkin Damper recipe with one cup of cooked, mashed sweet potato.
The mixture was less moist than the butternut pumpkin (butternut squash) version, so it was easy to roll into scones. They baked in about 20 minutes or so.

The sweet potato version is more sweet, but less moist than the pumpkin.

Published in: Uncategorized on February 18, 2008 at 8:02 pm  Comments (1)  
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  1. […] made sweet potato scones and two batches of melting moments. In the first batch I used almond meal instead of cornflour […]

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