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Sweet Potato Shortcakes With Berries




Source of Recipe


Simply Perfect Picnics






List of Ingredients



• 1 16-oz can sweet potatoes (in syrup)
  
• 1/2 cup milk
  
• 2 T butter or margarine, melted
  
• 2 1/2 cups packaged biscuit mix
  
• 2 T sugar
  
• 1/4 tsp ground cinnamon
  
• 1 1/2 to 2 qts fresh strawberries, sliced; red raspberries; blackberries; and/or blueberries
  
• 3 T sugar
  
• 1 to 1 1/2 cups whipping cream
  
• 2 T sugar
  






Instructions



1. Chill a medium mixing bowl and the beaters of an electric mixer. Drain sweet potatoes, reserving 2 T of the syrup. Mash enough of the sweet potatoes to make 1/2 cup; set aside. (Cover and chill any remaining sweet potatoes and syrup to heat later as a side dish.)
   
2. Combine mashed sweet potatoes, reserved syrup, milk, and butter or margarine in a medium mixing bowl; stir till blended. Sprinkle biscuit mix, 2 T sugar, and cinnamon over sweet potato mixture; stir just till dough clings together. (The batter may have some lumps and will be thick.) Drop onto a greased baking sheet in eight equal portions. Bake in a 425 degree oven about 12 minutes or till golden. Transfer to a wire rack to cool slightly. (To transport, place baked shortcakes in a container and cover.)
   
3. Meanwhile, combine fresh berries and 3 T sugar in a large mixing bowl; set aside. Beat whipping cream and 2 T sugar in the chilled mixing bowl with an electric mixer on medium speed till soft peaks form. (To transport, pack berries and whipped cream in separate containers; cover and chill for 1 hour. Transport in an insulated cooler with ice packs.)
   
4. To serve, split each shortcake in half crosswise; place bottom halves on eight dessert plates. Top with some of the berries and whipped cream. Add shortcake tops; top with more whipped cream and berries.
   






Final Comments


Makes 8 servings.