Sweet Potato Biscuits


5 cups all-purpose flour
1 cup packed light brown sugar
2 Tablespoons baking powder 
1 1/2 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1 cup vegetable shortening
2 large cooked, mashed, and cooled 
sweet potatoes
1 cup heavy cream


In a large mixing bowl, add the flour, brown sugar, baking powder, cinnamon, salt, ginger, and allspice. Stir to combine. Add the shortening, and cut in with two knives until crumbly. Add the sweet potato, and mix well with a woodenspoon. Add the cream and pecans, and stir just until moistened. Turn the dough out onto a lightly floured surface. Roll out the dough to 1 1/2-inch thick. Cut out biscuits with 2-inch floured biscuit cutter. Place the biscuits 1-inch apart on ungreased baking pans. Set the pans in the oven, reduce the oven temperature to 350 degrees F and bake for 25 to 30 minutes, or until golden brown.