Cooking sweet potatoes twice makes them extra creamy and sweet!

For many years, April was a professional baker and this scone recipe was one of her biggest sellers at her Saturday morning farmers’ market stand. This scone is crunchy on the outside, fluffy inside, with a gorgeous apricot color and chunks of sweet & spicy candied ginger. Sweet potatoes have reached their highest calling with this one!

Too often sweet potato butter tastes like cloyingly sweet mashed sweet potatoes. This recipe is my attempt to redeem it. The tart cherries provide acidity and depth, while the vanilla and cardamom offer a nice aromatic change from the expected cinnamon. This butter was one of a few southern preserves featured in the Preserves Pavilion at Slow Food Nation in 2008. It is delicious on biscuits, of course, but try it swirled into your oatmeal or as a filling for tarts or fried pies.