2 1/2 c. all purpose flour
1/4 c. packed brown sugar
1 tbsp. baking powder
3/4 tsp. salt
3/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice
1/2 c. vegetable shortening
1/2 c. chopped pecans
3/4 c. mashed canned sweet potatoes
1/2 c. milk

Preheat oven to 450°F. Combine flour, sugar, baking powder, salt, cinnamon, ginger and allspice in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Combine sweet potatoes and milk in separate medium bowl with wire whisk until smooth. Make well in center of flour mixture. Add sweet potato mixture; stir until mixture forms soft dough that clings together and forms a ball. Turn out dough onto well floured surface. Knead dough gently 10 to 12 times. Roll or pat dough to 1/2 inch thickness. Cut out dough with floured 2 1/2 inch biscuit cutter. Place biscuits 2 inches apart on ungreased large baking sheet.

Bake 12 to 14 minutes or until tops and bottoms are golden brown. Serve warm.

Makes about 12 biscuits.