THOMAS JEFFERSON'S SWEET POTATO BISCUITS5 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 vegetable shortening 2 cups cooked, mashed and cooled sweet potatoes 1 cup heavy (whipping) cream 1/2 cup coarsely chopped pecans Preheat oven to 350 degrees F. 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 a pastry cutter, until crumbly. Add the sweet potatoes and mix well with a wooden spoon. Add the cream and pecans and stir until just moistened. Turn the dough out onto a lightly floured surface. Roll 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 25 or 30 minutes, until golden brown. Serve warm or let cool on a wire rack until room temperature. Makes About 2 dozen biscuits Adapted from source: City Tavern Cookbook by Walter Staib
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