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Thomas Jefferson's Sweet Potato Biscuits

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsCarbohydrates, Cellulose
    MineralsNatrium, Calcium, Potassium

    Ingredients Jump to Instructions ↓

    1. 5 cups all-purpose flour

    2. 1 cup packed light brown sugar

    3. 2 tablespoons baking powder

    4. One and one-half teaspoons ground cinnamon

    5. 1 teaspoon salt

    6. 1 teaspoon ground ginger

    7. One-half teaspoon ground allspice

    8. 1 cup vegetable shortening

    9. 2 cups cooked, mashed and cooled sweet potatoes

    10. 1 cup heavy cream

    11. One-half cup coarsely chopped pecans

    Instructions Jump to Ingredients ↑

    1. Preheat the oven to 350 degrees. 

    2. 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 until crumbly. Add the sweet potatoes and mix well with a wooden spoon. Add the cream and pecans and stir just until moistened.

    3. Turn the dough out onto a lightly floured surface. Roll out the dough to one and one-half inches thick. Cut out with a 2-inch floured biscuit cutter. Place the biscuits 1 inch apart on ungreased baking sheets. Bake until golden brown, 25 to 30 minutes. Serve warm or let cool on a wire rack until room temperature.

    4. Makes about 2 dozen biscuits

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