Pecan Crumble-topped Sweet Potato Scones
Author: 
Recipe type: Breakfast, Breads, Vegan, Gluten Free
Serves: 8
 
Ingredients
  • SCONES
  • 1 cup roasted sweet potato cubes*, divided
  • ¼ cup almond milk
  • 2 tbsp maple syrup
  • 1½ cup oats, ground into flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • A pinch each of salt, ground ginger and freshly grated nutmeg
  • ¼ cup coconut oil, frozen
  • CRUMBLE TOPPING
  • 2 tbsp oats
  • ¼ cup pecans
  • 1 tbsp turbinado sugar
  • 1 tbsp coconut oil
Instructions
  1. Preheat oven to 400⁰F and a line a cookie sheet with parchment paper.
  2. In a food processor, puree ½ cup sweet potato cubes with almond milk until smooth.Transfer to a small bowl and chill in refrigerator until needed.
  3. Pulse the oat flour, baking powder, spices, and salt to combine. Add the coconut oil and process until broken up into very small pieces.
  4. Transfer dry mixture to a medium mixing bowl and mix in the chilled sweet potato mixture with a spatula. It will seem too dry at first, but keep mixing!
  5. Turn dough out onto a clean surface, such as a cutting board, and pat into a 1" disk with hands. Cut into desired shapes and arrange on prepared cookie sheet.
  6. Make the crumble topping in the same food processor; briefly pulse oats until broken down into smaller pieces before adding the pecans and turbinado sugar and processing until pecans are also broken down. Add the coconut oil and process until evenly distributed.
  7. Gently press a heaping tablespoon of crumble mixture on the tops of each scone. Bake in preheated oven for 20 to 25 minutes, or until top is golden brown. Cool on a cooling rack for at least 10 minutes before handling.
Notes
*To roast sweet potato - cut sweet potato into small cubes and toss with a bit of oil before baking in the oven at 375⁰F until tender, about 20 to 30 minutes.
Recipe by Radiant Rachels at https://radiantrachels.com/pecan-crumble-topped-sweet-potato-scones/