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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