Recipe courtesy of Walter Staib
Thomas Jefferson's Sweet Potato Biscuits
- Yield: about 2 dozen biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 266
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 32
- Dietary Fiber
- 1
- Sugar
- 10
- Protein
- 3
- Cholesterol
- 14
- Sodium
- 159
- Total: 1 hr 30 min
- Prep: 10 min
- Cook: 1 hr 20 min
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.