Eating Well on the Trail

Count- down to the 150th Anniversary of the Pony Express! Only three more days until the Sesquicentennial Celebration begins in St. Joseph, Missouri. And the twins are cooking on this local news program all three days to encourage people to come out to see the cowboy re-enactments, blacksmith demos, live oxen, pony rides, and pioneer food booths. Today, Polar Bear and Winger made Sweet Potato Biscuits at 6:00 a.m. and again at 5:00 p.m. LONG DAY, but a double batch simply means we will have plenty of good food for the trail.
2 1/2 c. flour
1/2 c. brown sugar
1 T. baking powder
1/2 t. ginger
1/4 t. allspice
3/4 t. cinnamon
1/2 t. salt
1/2 c. shortening
1 c. mashed sweet potatoes (cooked)
1/4 c. pecans, chopped
1/4 - 1/2 c. heavy cream or half-and-half
1. Mix dry ingredients together in large mixing bowl.
2. Cut in the shortening until mixture is crumbly, using hands or pastry blender.
3. Make a well in the center and add sweet potatoes, cream, and pecans. Stir.
4. Roll dough on lightly floured surface to 1-inch thickness. Cut rounds with biscuit cutter.
5. Bake on ungreased cookie sheet at 400' F for 5 minutes, then lower the oven to 350' F for 10-12 more minutes.