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Sweet Potato Biscuits Recipe
5 C. all-purpose flour, plus more for
rolling
1 C. packed light brown sugar
2 T. baking powder
1 1/2 t. ground cinnamon
1 t. salt
1 t. ground ginger
1/2 t. ground allspice
1 cup shortening
2 C. cooked and cooled mashed sweet potatoes (see note)
1 C. whipping cream
1/2 C. coarsely chopped pecans
Preheat oven to 350�F.
Stir together the flour, brown sugar, baking powder, cinnamon, salt, ginger and
allspice in a large mixing bowl. Cut in the shortening with two knives or a
dough cutter until crumbly. Add the sweet potatoes and mix well with a wooden
spoon. Add the cream and pecans and stir just until moistened.
Turn out the dough onto a lightly floured surface. Roll out to a thickness of 1
1/2 inches. Cut out biscuits with a floured 2 inch biscuit cutter. Place the
biscuits one inch apart on ungreased baking sheets. Bake until golden brown, 25
to 30 minutes. Serve hot, or cool on a wire rack to room temperature.
Note: To cook sweet potatoes, bake them whole in a 400�F. oven on a sheet of
aluminum foil to catch the drips. They should be done in about one hour,
depending on their size. They're ready when very tender. To get two cups, you'll
need to bake 1 1/2 pounds of sweet potatoes. Or, sweet potatoes can be boiled in
their skins until fork tender, about 40 minutes.
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Happy Thanksgiving!