Instructions: 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.

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.

Bake at 350 degrees until golden brown, 25 to 30 minutes. Serve warm or cool on wire rack to room temperature.

This recipe yields 24 biscuits.

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