Pecan Crumble-topped Sweet Potato Scones

Pecan Crumble-topped Sweet Potato Scones

Vegan, gluten free, and stuffed with veggie, this is a scone that can be enjoyed even after a massive Thanksgiving feast. Yes, it is orange, but it’s not pumpkin. So don’t roll your eyes at me ; it’s not another pumpkin recipe! We all know pumpkin everything is essential to Thanksgiving so let’s shed some light on other autumn ingredients. Sweet po-tay-toooohhh!

Canadian Thanksgiving was last month, but I know our fellow neighbours down south are counting down the days until their big holiday at the end of this month. My family Thanksgivings are never very extravagant, usually it’s just my family of four and my two grandparents. We feast on a funky fusion of classic Western dishes like turkey and brussel sprouts with a side of Chinese sticky rice. Odd mix, but all delicious because it’s mama’s cooking.

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
Read the whole recipe on Radiant Rachels