They're simple to pull together for a weekend breakfast if you roast the sweet potatoes the day before.
Ingredients
- 3/4 pound sweet potatoes
- 1 cup whole-wheat flour (I used whole-wheat pastry flour)
- 1 cup all-purpose flour
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon nutmeg, freshly grated
- 1/4 teaspoon allspice
- 1/2 stick (4 tablespoons) cold unsalted butter
- 1/4 cup white sugar
- 1/4 cup dark brown sugar
- 1 egg
- 1 cup buttermilk
- 1/2 cup plain yogurt (I used labneh)
- 6 large Medjool dates, pitted and finely chopped
