Sweet Potato Biscuits

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.3 cup brown sugar packed
• 0.5 cup butter cold cut into pieces
• 2 cups flour all-purpose
• 2 teaspoons granulated sugar 
• 0.8 teaspoon ground cinnamon divided
• 0.5 teaspoon salt 
• 0.5 cup sweet potatoes and into cooked mashed
• 0.5 cup whipping cream cold
• 2 tablespoons whipping cream 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• blender

Directions

1. Preheat oven to 45
2. Stir together first 4 ingredients and 1/2 tsp. cinnamon in a large bowl; cut in butter with a pastry blender until mixture resembles small peas and dough is crumbly. Freeze 5 minutes.
3. Stir together sweet potatoes and 1/2 cup whipping cream.
4. Add to flour mixture, stirring just until dry ingredients are moistened.
5. Turn dough out onto a lightly floured surface (mixture will be crumbly); knead 1 minute. Pat dough into a 3/4-inch-thick circle.
6. Cut dough with a well-floured 2 1/2-inch round cutter, rerolling scraps as needed.
7. Line baking sheets with parchment paper; lightly grease paper with cooking spray.
8. Place biscuits 2 inches apart on prepared baking sheets.
9. Brush tops of biscuits with 2 Tbsp. whipping cream.
10. Stir together granulated sugar and remaining 1/4 tsp. cinnamon.
11. Sprinkle dough rounds with sugar mixture.
12. Bake at 450 for 13 to 15 minutes or until golden brown.