Thomas Jefferson's Sweet Potato Biscuits
Cuisine: American
Author: Kitchens
Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
  • 5 Cups flour; plus more
  • 1 Cup light brown sugar (packed)
  • 2 Tablespoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1 Cup shortening
  • 2 Cups mashed cooked sweet potatoes; cooled
  • 1 Cup whipping cream
  • 1/2 Cup coarsely-chopped pecans
  1. Stir together flour, brown sugar, baking powder, cinnamon, salt, ginger and allspice in large mixing bowl. Cut in shortening with 2 knives or dough cutter until crumbly. Add sweet potatoes and mix well with wooden spoon. Add cream and pecans and stir just until moistened.
  2. Turn dough out onto a lightly floured surface. Roll out dough to 1 1/2 inches thick. Cut out biscuits with a floured 2-inch biscuit cutter. Place biscuits 1 inch apart on ungreased baking sheets.
  3. Bake at 350 degrees until golden brown, 25 to 30 minutes. Serve warm or cool on wire rack to room temperature.
Calories: 288 Fat: 14 g Fiber: 1.27 g Protein: 4 g Cholesterol: 14 mg
Recipe from "City Tavern Cookbook" by the City Tavern in the historical area of Philadelphia.
Recipe by Recipes at