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Thanksgiving Leftovers: Rosemary Sweet Potato Scones

rosemary sweet potato scones

After your tryptophan-induced food coma wears off, bake this easy treat using sweet potato leftovers from Thanksgiving dinner. This tasty treat pairs perfectly with your warm beverage of choice, a cozy blanket by the fire, and a book. If your family’s tradition is burying your potatoes in a layer of marshmallows, all you need to do scrap off that part and your set.

What you’ll need for the Rosemary Sweet Potato Scones

Makes 12

3/4 pound cold leftover sweet potatoes (3/4 cup to a 1 cup of mashed sweet potatoes)

4 cups of all-purpose flour

2/3 cup granulated sugar

4 1/2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 teaspoons of pumpkin pie spice

1 cup of cold butter in 1 tablespoon cut slices

3/4 cup of heavy cream

3/4-1 cup of buttermilk

1 1/2 tablespoons of rosemary

What you’ll need for the Maple Glaze

Makes about 1/2 cup

2 cups of powdered sugar

1/4 cup of pure maple syrup

1/4 cup of heavy cream

pinch of kosher salt

Preheat oven to 425º F. Line two baking sheets with parchment paper.

In a large bowl, mix the flour, sugar, baking powder, salt, and pumpkin pie spice. Use a pastry blender to cut in the butter to the dry ingredients. You should form pea-size lumps in the dough.

Add cold sweet potatoes and rosemary to mixture. Incorporate the buttermilk and cream a 1/4 cup at a time. Do not overwork the dough.

On a lightly floured surface, gently knead the dough a few times until it’s cohesive. Pat the dough into a rectangle that’s about 3/4-inch thick.

Cut the dough into 6 squares and then cut diagonally to make triangles.

Transfer to baking sheets with parchment paper. Bake for 15-20 minutes (until the crust looks golden brown). Transfer to wire rack to cool.

Meanwhile, make the glaze by whisking the ingredients in a medium bowl. Thin to desired consistency for drizzling. Drizzle the icing over the scones and serve!

rosemary sweet potato sconesrosemary sweet potato scones

 

 

 

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