Ingredients
- 5 cups all-purpose flour
- 1 cup packed light brown sugar
- 2 tablespoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1 cup solid frozen vegetable shortening
- 2 cups roasted, mashed, and cooled sweet potatoes
- 1 cup heavy cream (plus more if needed)
- 1/2 cup coarsely chopped pecans
Directions
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.
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By Renoss
Doylestown, PA
on November 05, 2012
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Had these at City Tavern - made them up for my family just before Hurrican Sandy hit - they were so easy and delicious - total comfort food as we live in the aftermath of the storm. Memories made.
By cbcarlson1_11429052
Spokane, WA
on November 04, 2012
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Excellent! Try to do the potato part the day before.
I cut the recipe in half and used a 9x13 baking pan.
Before placing in the baking pan, I dipped both top and bottom in regular (salted melted butter. Be sure to place them the 1" apart, they are very moist and need the heat / air circulation to cook. I still needed to bake mine about 10 min longer.
They are so tender and delicious and the browned, buttery, salty outside gives way to the tender, moist, sweet inside. These are so good, you will probably pass on adding any of the normal biscuit toppings.
By s.taddei
on April 22, 2011
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Nice and super easy! Tastes great the next day, too! You can make these into cookies, too, by using straight milk instead of the cream.
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