Sweet Potato Peanut Short Cakes

Ingredients

• 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 peaches or nectarines or plums, sliced (or mixture of any fresh fruits in season)
• Cool Whip

Directions

1. 1

   Preheat oven to 425º F.

2. 2

   For shortcakes, chop 1/4 cup of the peanuts.

3. 3

   Mash enough sweet potatoes to make 3/4 cup. Refrigerate remaining potatoes for other uses.

4. 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. 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. 6

   To assemble, split shortcakes and fill with fruit. Top with additional fruit, remaining peanuts and Cool Whip.