THOMAS JEFFERSON'S SWEET POTATO BISCUITS

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 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