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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 vegetable shortening
2 cups cooked, mashed and cooled sweet potatoes
1 cup heavy cream
1/2 cup coarsely chopped pecans

Preheat the oven to 350 degrees. 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.
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. Makes
about 2 dozen biscuits.


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