Gluten Free, Casein Free Sweet Potato Scones

• 1/4 cup canola oil
• 3/4 cup sugar
• 3 eggs, lightly beaten
• 40 ounces sweet potatoes, drained and mashed
• 4 cups brown rice flour
• 2 cups tapioca starch
• 3 teaspoons guar gum
• 2 tablespoons baking powder
• 1 tablespoon ground cinnamon
• 1 cup dried cranberries
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup pecans, finely chopped

1. Preheat oven to 425* F and grease three baking sheets with shortening or dairy-free margarine.
2. In large mixing bowl, beat together oil, sugar and eggs. Mix in prepared sweet potatoes until smooth; set aside.
3. Sift together dry ingredients in medium bowl; stir into sweet potato mixture until completely blended.
4. Dough should be sticky but not wet. Add an additional tablespoon or two of flour if needed; fold in cranberries, chocolate, and pecans.
5. Drop by heaping tablespoonfuls onto prepared pans about 1" apart. Bake at 425* F for 15 minutes or until golden and set. Serve warm or cool on a wire rack.

canola oil, sugar, eggs, sweet potatoes, brown rice flour, tapioca starch, guar gum, baking powder, ground cinnamon, cranberries, semisweet chocolate chips, pecans

Taken from www.food.com/recipe/gluten-free-casein-free-sweet-potato-scones-519461 (may not work)