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 solid frozen vegetable shortening
• 2 cups roasted, mashed, and cooled sweet potatoes
• 1 cup heavy cream (plus more if needed)
• 1/2 cup coarsely chopped pecans

1. Preheat oven to 425 degrees.
2. In a large mixing bowl, stir together the flour, brown sugar, baking powder, cinnamon, salt, ginger, and allspice.
3. Add the shortening and cut in with 2 knives or hands until crumbly.
4. In another bowl combine sweet potatoes, cream and pecans.
5. Make well in dry ingredients and add potato-cream mixture.
6. Mix to combine.
7. Turn the dough out onto a lightly floured surface.
8. Roll out the dough to 1 1/2 inches thick.
9. Cut out with a 2-inch floured biscuit cutter.
10. Place biscuits 1-inch apart on ungreased baking sheets.
11. Bake for 5 minutes, then turn down temperature to 375 and bake for another 10 to 15 minutes until golden brown.
12. Serve warm or let cool on a wire rack until room temperature.

flour, brown sugar, baking powder, ground cinnamon, salt, ground ginger, ground allspice, vegetable shortening, potatoes, heavy cream, pecans

Taken from www.foodnetwork.com/recipes/thomas-jeffersons-sweet-potato-biscuits-recipe.html (may not work)