Instructions

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