Thomas Jefferson's Sweet Potato Biscuits

Preheat oven to 400 degrees F.

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 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 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.

Serve warm or let cool on a wire rack to room temperature.

Recipe Source: "City Tavern Baking and Dessert Cookbook: Twenty Years of Authentic American Recipes" by Walter Staib with Jennifer Lindner