2 Tbs butter

1/3 cup white sugar

1 ¼ tsp salt, divided

1 egg, beaten lightly

1 cup sweet potato, cooked, cooled and mashed

2 cups wholemeal flour

2 tsp baking powder

½ tsp cinnamon

½ tsp nutmeg

1

Preheat oven to 200°C. Line a baking sheet with baking paper. With an electric mixer, beat butter until creamy. Add sugar and ¼ tsp. of salt until light and fluffy. Beat in egg, then sweet potato until well combined.

2

In a medium bowl, whisk together flour, baking powder, 1 tsp. salt, cinnamon and nutmeg. Add to sweet potato mixture. Dough should be soft, but not sticky. Add more flour if necessary to reach this consistency. Turn out onto floured surface and knead 2-3 times. Shape into a 2.5cm oval. Divide into six triangular scones. Place scones on prepared baking sheet. Bake 12-15 minutes until lightly browned.

Serving size: 1 scone (126 grams).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.