Whiteley Creek Homestead

This morning, I arose early to make fragrant warm-from-the-oven sweet potato scones for my bed and breakfast guests. The local maple syrup used for sweetener, alongside the other autumn-colored ingredients (whole wheat flour, oat bran, ground flaxseed, wheat germ, cinnamon, nutmeg, shredded sweet potato, and deep orange yolk from free-roaming hens) was my inspiration for choosing to make them on this particular morning. It's September 1st, so it just seems natural to think autumn colors.   

But I've already made these so very yummy and "squeaky clean" scones several times, so I wanted to try a new recipe after I'd prepared, served, and cleaned up after breakfast. Something for Dick's and my dessert after we finish off leftover beef bourguignon for lunch… Sweet pumpkin dumplings… now that sounds like a perfect way to celebrate this 1st day of September!

I will share my version of this recipe soon. The pumpkin dumplings are perfect, but I'm going to revamp the sauce to make it a thinner consistency with a more cinnamon-y and nutmeg-y flavor and add fresh sliced peaches. Now doesn't that sound yummy? I thought you'd think so.