It's hard to believe that Thanksgiving is almost upon us. What is it, ten days away? Then gasp Christmas a month later?? Where has the year gone? Wasn't just yesterday Halloween?? Don't tell anyone but nary a gift has been purchased in this household for the big day, let alone the four birthdays between now and then. As far as Thanksgiving goes I can wait a few more days to buy the turkey right? As long as I have sufficient time to thaw that behemoth of a bird, it's all good!
Meanwhile, I'll let you in on a little secret of mine... Having never been a candied sweet potato casserole type gal, recently I've discovered the goodness of the freshly baked incarnation. I like the lightly sweet caramel-ly flavor that is naturally there. A bit of butter and I'm in heaven!
In the vegetable world, there can be a bit of confusion in terms regarding Yams vs. Sweet Potatoes and I will leave that to the experts. For my purpose here, and for today's recipe Garnet Yams are used which are actually a sweet potato. These tubers vary in size and have a dark reddish colored skin and taper at each end. The flesh is a rich orange color and is perfect for fall cooking.
Without further ado, I present to you Sweet Potato Pecan Scones. These delectable triangles are a cross between a traditional scone and a slice of sweet 'tater pie. Enjoy!
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