With Grateful Hearts

Sweet Potato–Pecan Scones

Makes approximately 12

These plump scones get their wonderful seasonal flavors from beaten sweet potato, toasted pecans, and a couple of pinches of ground ginger.

1 cup chopped peeled sweet potato
2 cups all-purpose flour
⅓ cup plus 1 teaspoon granulated sugar, divided
2¼ teaspoons baking powder
½ teaspoon fine sea salt
¼ teaspoon ground ginger
4 tablespoons cold salted butter, cut into pieces
¼ cup coarsely chopped toasted pecans
½ cup plus 1 tablespoon cold heavy whipping cream, divided
½ teaspoon vanilla extract

• Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.

• Place sweet potato in a medium saucepan and cover with water. Bring to a boil over high heat. Reduce heat to a gentle boil. Cook until sweet potato is tender when pierced with a fork, approximately 10 minutes. Drain well.

• In a large bowl, beat sweet potato with a mixer at medium speed until mostly smooth. (You should have approximately ½ cup beaten sweet potato.) Refrigerate until cold.

• In a large bowl, whisk together flour, ⅓ cup sugar, baking powder, salt, and ginger. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in pecans.

• In a medium bowl, stir together ½ cup cold sweet potato,