Sweet Potato Spice Scuffies (Scone/Muffin/Cookie combo)

There we go putting vegetables in our desserts again. Remember our dark chocolate beet cupcakes? In those bad boys we hid the vegetable and made the chocolate the star. Not so this time. The creamy sweet, sweet, sweet potato is the big Kahuna of this dessert.

What is this dessert? A scone…not quite. A muffin…nope. A cookie…close but no cigar. It’s a SCUFFIE! The hybrid of all three (SCone mUFF cookIE).

We recently went shopping at CostCo and came home with a gigantic crate of sweet potatoes (#sweetpotatoproblems). After some creative brainstorming, the solution hit us in the face. We adjusted our mini-scone recipe to incorporate sweet potatoes. We thought we would end up with the same texture as the mini scones. But our minds (and mouths) were blown! The sweet potato made these treats light and fluffy like a scone, moist like a muffin top, and bite size like a cookie. Hence, this was a scuffie.

Scuffies are a party in your mouth. There’s cinnamon and nutmeg, hints of maple syrup, treasures of dark chocolate chips, and of course sweet potato. So put on your party hat, invite your friends over and make some scuffies.

Happy double dipping!

Recipe – a Double Dipper Original

Makes a Baker’s Dozen “Scuffies”


  • ¾ cup peeled, mashed sweet potato (we used 2 large sweet potatoes)
  • 1 ¾ cup spelt flour
  • 1 ½ tsp. baking powder
  • ¾ tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. vanilla extract
  • 1 tbsp. 1% milk
  • ½ tsp. apple cider vinegar
  • 1 tbsp. brown sugar
  • ¼ cup pure maple syrup
  • ¼ cup dark chocolate chips
  • 1 tsp. cinnamon
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground cloves


  1. Pre-heat oven to 375 degrees F. Line baking sheet with parchment paper or a non-stick mat.
  2. Peel sweet potatoes and boil until soft enough to mash. Thoroughly mash or puree the sweet potatoes until there are no chunks.
  3. In a small bowl mix the apple cider vinegar and milk, and set aside for a couple minutes until it curdles.
  4. In a large bowl mix together the wet ingredients (vanilla extract, maple syrup, apple cider vinegar + milk mixture)
  5. In another bowl mix together the dry ingredients (flour, baking powder, baking soda, salt and brown sugar).
  6. Add the dry ingredients to the wet and mix well. Fold in the sweet potato puree. Then, fold in dark chocolate chips. We found that it was best to combine the ingredients using our hands.
  7. Scoop batter onto baking sheet so that each scuffie is about 1 ¼ inch in diameter. They’ll expand in the oven.
  8. Bake for about 12-15 minutes until golden brown.
  9. Enjoy with a hot cup of coffee or apple cider. Enjoy!

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