Thomas Jefferson's Sweet Potato Biscuits

Recipe Ingredients

5 cups	312g / 11oz	All-purpose flour
1 cup	160g / 5.6oz	Light brown sugar - (packed)
2 tablespoons	30ml	Baking powder
1 1/2 teaspoons	7.5ml	Ground cinnamon
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Ground ginger
1/2 teaspoon	2.5ml	Ground allspice
1 cup	198g / 7oz	Solid frozen vegetable shortening
2 cups	474ml	Mashed roasted sweet potatoes - cooled
1 cup	237ml	Heavy cream - plus more if needed
1/2 cup	73g / 2.6oz	Coarsely-chopped pecans

Recipe Instructions

Preheat oven to 425 degrees.

In a large mixing bowl, stir together the flour, brown sugar, baking powder, cinnamon, salt, ginger, and allspice. Add the shortening and cut in with 2 knives or hands until crumbly.

In another bowl combine sweet potatoes, cream and pecans. Make well in dry ingredients and add potato-cream mixture. Mix to combine.

Turn the dough out onto a lightly floured surface. Roll out the dough to 1 1/2 inches thick. Cut out with a 2-inch floured biscuit cutter.

Place biscuits 1-inch apart on ungreased baking sheets. Bake for 5 minutes, then turn down temperature to 375 and bake for another 10 to 15 minutes until golden brown. Serve warm or let cool on a wire rack until room temperature.

This recipe yields about 2 dozen biscuits.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9650) - from the TV FOOD - NETWORK

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