Restaurant/Operation City Tavern, Philadelphia
Yield: 2 dozen
Flour 5 cups
Light brown sugar 1 cup
Baking powder 2 Tbsp.
Cinnamon 1-1/2 tsp.
Salt 1 tsp.
Ground ginger 1 tsp.
Ground allspice 1/2 tsp.
Vegetable shortening 1 cup
Mashed sweet potatoes, cooled 2 cups
Heavy cream 1 cup
Pecans, coarsely chopped 1/2 cup
Heat oven to 350F. Combine flour, brown sugar, baking powder, cinnamon, salt, ginger and allspice in large mixing bowl.
Add shortening and cut with 2 knives or pastry blender until crumbly.
Add sweet potatoes; mix well with wooden spoon. Add cream and pecans and stir just until moistened.
Turn dough out onto a lightly floured surface. Roll out to 1 1/2-inch thickness. Cut with 2-inch floured biscuit cutter. Place biscuits 1-in. apart on ungreased baking sheets.
Bake 25 to 30 minutes, until golden brown. Serve hot or at room temperature.