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1
Heat oven to 350 degrees.
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2
Line a baking sheet with parchment paper or nonstick foil.
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3
You will also need a 2 3/4 inch biscuit cutter.
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4
For shortcakes, mix flour, baking powder, 2 T sugar, the salt and nutmeg in large bowl.
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5
Add butter, cut in with a pastry blender until coarse crumbs form.
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6
Add sweet potato puree, then pour 2/3 cup cream over top; stir with fork until a soft dough forms.
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7
On a lightly floured surface, knead gently 1 or 2 times.
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8
With floured rolling pin, roll out dough to 3/4 inch thick.
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9
Cut 12 rounds with floured cutter.
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10
Reroll; cut scraps.
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11
Transfer to a prepared baking sheet, 2 inches apart.
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12
Brush tops with 2 T cream; dust with sugar.
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13
Bake 30 minutes or until golden brown.
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14
Cool on rack.
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15
For filling, gently boil sugar, water, thyme sprigs and lemon juice in a small saucepan 10 minutes or until syrup turns pale golden.
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16
Remove from heat; cool 5 minutes.
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17
Discard thyme sprigs; stir in peach wedges.
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18
Cool to room temperature.
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19
To assemble, beat the 1 1/4 cups cream with 2 T of the peach syrup until stiff, billowy peaks form when beaters are lifted.
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20
Split shortcakes horizontally; place 1 bottom on each serving plate.
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21
Spoon on peach mixture; top with whipped cream.
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22
Replace shortcake tops.
