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1
In a big bowl, blend together the warm mashed sweet potatoes with the shortening.
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2
Add the sugar, salt and baking powder.
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3
Gradually add the flour.
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4
At this point, if using the pecans, add them with the flour.
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5
Stir with a wooden spoon until all is incorporated.
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6
A huge ball will begin to take shape.
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7
Then, knead gantly -- add a little flour if necessary so dough isn't sticky.
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8
Divide dough.
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9
Take a portion and roll on floured surface to about 1/2 to 3/4 inch high (choice is yours).
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10
Cut out with a floured biscuit cutter or even a mason jar!
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11
Place about an inch apart on a cookie sheet lined with parchment paper.
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12
Brush tops with milk.
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13
Sprinkle with cinnamon sugar.
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14
Roll out the remaining portion of dough and repeat steps to prepare for baking.
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15
Bake at 425 degrees for 15 minutes.
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16
Be sure to check after 12 minutes as ovens vary.
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17
Yield will vary depending on how you roll out the dough.
