Sweet Potato Peanut Shortcakes

Total Time: 34 mins Preparation Time: 20 mins Cook Time: 14 mins

Ingredients

• Servings: 6
• 3/4 cup honey-roasted peanuts
• 1 (15 ounce) can sweet potatoes, drained
• 1/2 cup milk
• 1 tablespoon butter, melted
• 1 tablespoon sugar
• 1/4 teaspoon cinnamon
• 2 cups biscuit mix
• peanut oil
• 4 cups fresh berries (or mixture of any fresh fruits in season) or 4 cups peaches (or mixture of any fresh fruits in season) or 4 cups nectarines (or mixture of any fresh fruits in season) or 4 cups plums, sliced (or mixture of any fresh fruits in season)
• cool whip

Recipe

• 1 preheat oven to 425º f.
• 2 for shortcakes, chop 1/4 cup of the peanuts.
• 3 mash enough sweet potatoes to make 3/4 cup. refrigerate remaining potatoes for other uses.
• 4 combine in bowl the mashed potato, milk, butter, sugar, cinnamon and chopped peanuts. add biscuit mix and mix until blended (some lumps will remain).
• 5 drop by spoonfuls onto baking sheets coated lightly with peanut oil, making 6 equal portions. if desired, sprinkle top of each with an additional 1/4 teaspoon sugar. bake on high oven rack for 12 to 14 minutes or until golden and baked in center.
• 6 to assemble, split shortcakes and fill with fruit. top with additional fruit, remaining peanuts and cool whip.