1 large sweet potato, roasted 1 tablespoon sorghum (NOT blackstrap molasses, substitute dark brown sugar) 1/3 cup sugar 1 teaspoon cinnamon 1/2 teaspoon allspice 1/8 teaspoon ground ginger 1/4 teaspoon salt 1 teaspoon vanilla 4 cups self-rising flour, sifted 1/4 cup unsalted butter, chilled 1/4 cup shortening, chilled 1-1/2 cups buttermilk
1/3 cup dark brown sugar, packed 1/3 cup butter, room temperature 1/2 cup pecans, chopped Peel and slice the potato when it’s cool enough to handle; mash with sugar, cinnamon, ginger, allspice, salt, sorghum, and vanilla. Set aside. Sift flour into large bowl. Cut in butter and shortening until mixture appears to have pea-size lumps in it. Make well in flour mixture; add buttermilk. With large spoon, pull from the sides of the bowl only enough to mix in wet ingredients. Add sweet potato mixture. Mix again, only enough to distribute sweet potato mixture into dough. Turn the sticky dough out onto a floured surface, and with floured hands gently pat the dough to about 1/2-inch thickness. Fold dough in half and gently pat again. Repeat 3 or 4 more times to layer, don’t overwork the dough. Cut out biscuits with 2-inch biscuit cutter. Transfer biscuits onto a greased cookie sheet making sure they are touching. In a small bowl, mix topping ingredients and sprinkle over biscuits. Bake at 450 degrees for 20-25 minutes until golden brown – don’t over bake. Serve with sorghum butter (sorghum mixed with room temperature butter) and delicious if you add a slice of country ham – salty and sweet tastes together. Try making smaller biscuits and stuffing them with turkey salad or with shaved deli ham and Dijon or Honey Mustard for hors d’œuvres.