Made with fresh baked sweet potatoes, these biscuits are yummy in the morning or as an appetizer in the evening.  My favorite time to enjoy their warm comforting goodness is for breakfast.  Bake the sweet potatoes the night before to easily prepare the biscuits the next morning. I love to serve them warm with vegetarian sausage.

6 cups unbleached flour

1/2 cup brown sugar

2 tablespoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

pinch of cloves

pinch of nutmeg

1/2 teaspoon sea salt

1/2 cup butter

1 cup vegetable (Crisco works well) shortening

1 1/2 cup sweet potatoes, cooked and mashed

2 cups buttermilk

1/2 cup heavy cream

2 eggs

1/2 cup molasses

Additional 3 tablespoons butter for brushing tops of biscuits and cinnamon sugar on top (if desired).

Preheat oven to 375 degrees.

Combine the first 8 dry ingredients in a large mixing bowl. Set aside. In a separate bowl, mix the shortening and butter together until smooth. Mix in the sweet potatoes. Gradually add the buttermilk, cream, eggs, and molasses.  Slowly mix the dry ingredients into the wet ingredients. Dough will be slightly sticky.  Place the dough on a floured surface. Shape into a rectangle about one inch thick. Add additional flour if necessary. Cut with a 1 1/2-inch biscuit cutter. Bake the biscuits for 10-12 minutes or until lightly browned. Brush tops of biscuits with melted butter.  Serve warm with sausage, grilled peaches, apples, or honey.