1 sweet potato, baked and peeled (10-12 oz.)
1 1/2 c. all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground ginger
1/3 c. firmly packed brown sugar
1/2 c. unsalted butter, cut into pieces, softened
2 tbsp. heavy cream

GLAZE: 1 egg blended with 1 tablespoon heavy cream.

Puree potato in food processor or mash until smooth, measure 3/4 cup potato; set aside until cool.

Position rack in upper third of oven. Preheat oven to 450 degrees. Sift flour, baking powder, salt, cinnamon, nutmeg, and ginger into medium bowl. Stir in brown sugar. Cut in butter until mixture is the texture of coarse meal. Ad the sweet potato and whipping cream, stirring just until mixture is evenly moistened. Turn out onto a lightly floured surface and knead gently, just until dough holds together.

Roll out dough to 1/2 inch thickness and cut out using a 2 inch biscuit cutter. Place biscuit on an ungreased baking sheet, spacing 1/2 inch apart. Brush tops with glaze. Bake for 12-15 minutes or until golden brown. Allow biscuits to cool at least 5 minutes before serving. Approximately 18 biscuits. Great with ham or turkey on a buffet.