I baked all of the sweet potatoes I had (5 or 6 smallish ones I think), and once they were tender, I scooped out their plump insides and pureed them. I conveniently ended up 2/3 C sweet potato puree - double what I needed for the recipe, but since the scones were so fantastic I made another batch 2 days later!
My other tiny tweaks to the recipe were:
- 1/4 teaspoon ground nutmeg
- no allspice
- 1/2 teaspoon ground ginger
- 1/3 cup soy milk instead of heavy cream
- added butterscotch chips before adding the wet ingredients (maybe 1/4 C or so)
These were really really good, so good in fact, I think a third batch is in order!