Sweet Potato Tuna Scone

I baked a couple of sweet potatoes the other day. I haven’t baked a potato in years! I had one with some homemade meat sauce and it was lovely. But then I didn’t know what to do with the other potato…

But here’s what I came up with… a sweet potato tuna scone! I struggle in the mornings to come up with an idea that is quick and grab and go. Not that I need to grab and go, actually, as I don’t actually commute, but I like to get to the gym as early as possible (to get it out of the way…). So on Sunday morning, when I had more time, I thought I’d mash up the sweet potato with a bit of almond flour and make a hash brown sorta thing. Except sweet potato in the food processor got pretty wet, and it needed something else… ah, tuna. For breakfast? Can’t hurt to try! These have the texture and shape of a scone or dumpling… I heated them up in the oven the next day for 25 minutes and they were REALLY good!

This is super simple. It would be a good base for something more exotic, though… add some chives, red onion, tarragon, chilli, olives… go crazy and let me know what you come up with! This made about 8 small scones…

I just had to add this… I made these again with the other leftover sweet potato but made some substitutions. Instead of tuna, I peeled and diced one apple. Instead of almond flour, I used vanilla protein powder. I added about a teaspoon of cinnamon. Absolutely scrumptious!!!

Ingredients

  • 190g of cooked sweet potato
  • 180g canned tuna
  • 6 tablespoons of almond flour
  • 2 egg whites (you could probably use whole eggs, I just had some egg whites to use up!)
  • black pepper to taste

Directions

  1. Preheat the oven to 200*C.
  2. Put the potato, almond flour and egg whites in a food processor and mix it well. It will resemble a very thick soup!
  3. Pour out into a bowl and then stir in the tuna to mix. Now add any of your creative additions (chopped red onion would be really nice.. or even cranberries, olives, shredded cheese (if you fancy dairy), or whatever!).
  4. I used an ice cream scoop to make these perfectly formed balls. But you can just plop them on a lightly greased baking pan however you want. (I recommend the ice cream scoop though…)
  5. Bake for about half an hour until they are firm to the touch.
  6. Really really nice reheated in the oven! (I don’t know about a microwave – as I don’t have one… but I like the crispness of the outside contrasting with the moist ‘doughy’ centre…)

Author: torie

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4 Comments

  1. I made these and they are yum! Thank you!

    I actually used whole eggs and after they were done I put a few on a plate and poured some melted butter all over them.

    Take care!

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  2. Made these tonite and they were a hit.
    I added extra tuna and made into patties.

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  3. I made these recently, and they are tasty! I was iffy on the fish/sweet potato combo at first, but they have become a quick favorite. I used whole eggs as well. I found that I didn’t need the almond flour, having tried this recipe when I had none in stock. It makes them less like scones and more like moist heavy biscuits, but still very good. Great snacks/meals in a pinch. Thank you so much for sharing this one!

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    • What a great idea! I’ll have to try that this weekend without the almond flour. Glad you like them!

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