Gluten-Free Sweet Potato Scones
These filling scones get their sweetness from sweet potato and raisins.
Preheat the oven to 385° F. Poke several holes in the sweet potato and roast whole until soft, about 45 minutes to 1 hour. Allow the sweet potato to cool, then peel.
In a large mixing bowl, combine the dry ingredients (millet flour, raisins, walnut pieces, cinnamon, salt, baking powder, and chocolate chips, if using).
Melt the coconut oil in a 9-inch cast-iron skillet in the oven.
Cut the sweet potato into several pieces and puree the wet ingredients (egg, milk, sweet potato, and coconut oil) in a bowl until smooth.
Use a mixing spoon to combine the wet and dry ingredients until they form a slightly sticky dough.
Using your hands, mold the mixture into a ball and press the ball flat in the pre-greased cast-iron skillet.
Bake for 40-45 minutes at 385° F, or until a knife inserted comes out clean.
Serve warm and store in an airtight container for up to several days.