. . .   2 1/2 cups all purp. flour / 1/8 tsp. allspice / 1/8 tsp. salt / 1/4 cup unsalted butter, chilled / 1 1/2 cups sw. potato, mashed / 2 Tb. baking powder / 1/8 tsp. ground cloves / 1 cup packed light brown sugar / 1/4 cup shortening, chilled / 2 Tb.milk

            Heat oven to 425.  Sift dry ingred.  Use tips of fingers to blend in brown sugar.  Cut in chilled butter and shortening with pastry cutter or pulse in food processor until mixture resembles coarse, crumbly meal.  Stir in mashed sweet potato.  Knead until dough holds together.  Turn onto lightly floured surface.  Knead gently one minute adding a little flour as needed to incorporate all ingredients.  Pat dough in 1/2 inch circle and let rest, covered, 10-15 mins.  Cut biscuits with 2 inch circle.  Arrange 3/4" apart on ungreased cookie sheet and brush tops with milk.  Bake until golden brown, approx. 10-12 mins.  Cool on rack.  Makes 18 biscuits.