2 medium sweet potatoes, baked and cooled (you'll need 2 cups of the sweet potato mash)
1 cup shortening
5 cups unbleached all-purpose flour
1 cup packed light brown sugar
2 tablespoons baking powder
2 teaspoons cinnamon
1½ teaspoons ground ginger
1 teaspoon allspice (see note)
1 teaspoon salt
1 cup heavy cream
Instructions
Scrape the flesh out of the baked cooled sweet potatoes and mash it with a fork. Measure 2 cups of the mashed sweet potato and place in a medium bowl.
Put the 1 cup of shortening in the freezer.
Pre-heat the oven to 450.
In a large bowl whisk together the flour, light brown sugar, baking powder, cinnamon, ginger, allspice, and salt.
Whisk the heavy cream with the mashed sweet potato and set aside for a minute.
Cut the frozen shortening into the flour/spice mixture until coarse crumbs are formed. Make a well in the center.
Add the sweet potato cream to the flour well and stir until just combined.
Turn the dough out onto a floured surface and pat out to about 2 inches thick. Cut the dough into 2-inch circles (I used a floured juice glass but a biscuit cutter would probably be sufficient) and place on an ungreased baking sheet.
Bake for 10-15 minutes.
Serve warm! (But they are actually still moist & delicious days later if you wrap them carefully)
Notes
1. Prep time does not include the time it took to bake the sweet potatoes (obviously).
2. I don't ever keep allspice in my pantry! You can make it by tossing together ½ teaspoon cinnamon, ½ teaspoon ground cloves, and ½ teaspoon nutmeg.
Recipe by Sugar Dish Me at https://www.sugardishme.com/spiced-sweet-potato-biscuits/