Ingredients:

2 cups organic unbleached flour with germ

½ cup organic Sucanat (unprocessed brown sugar)

2 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon nutmeg

½ teaspoon sea salt

12 tablespoon organic unsalted butter

1 cup Farmer's Market Organic Sweet Potato Puree

½ cup toasted pecans, coarsely chopped

¼ cup  (or more as needed) Organic Valley half and half

Directions:

1. Preheat the oven to 350 degrees. Spray a half baking sheet pan with canola oil and set aside.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, spices, and sea salt. Add the butter, and with your hands, work the butter into the flour mixture until the mixture resembles a coarse cornmeal. Stir in the sweet potatoes and pecans. Add the milk, a little at a time until soft dough is formed.
3. Transfer to a lightly floured work surface, roll out 1 ½ inches thick, and cut out rounds with a 2-inch biscuit cutter. Roll the scraps together and cut out more rounds.
4. Place the rounds on a prepared baking sheet about 1 inch apart and bake till golden brown, about 25 to 30 minutes. Serve warm with your favorite butter and jam.