Gluten Free, Casein Free Sweet Potato Scones - cooking recipe

Ingredients

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

Preparation

Preheat oven to 425* F and grease three baking sheets with shortening or dairy-free margarine.
In large mixing bowl, beat together oil, sugar and eggs. Mix in prepared sweet potatoes until smooth; set aside.
Sift together dry ingredients in medium bowl; stir into sweet potato mixture until completely blended.
Dough should be sticky but not wet. Add an additional tablespoon or two of flour if needed; fold in cranberries, chocolate, and pecans.
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.