Sweet Potato Shortcakes

1. Grease a large baking sheet. Set aside. Chill a medium mixing bowl and the beaters of an electric mixer.

2. Drain sweet potatoes, reserving 2 tablespoons of the syrup. Mash enough of the sweet potatoes to make 1/2 cup. (Cover and refrigerate any remaining sweet potatoes and syrup to heat later as a side dish.)

3. In a medium mixing bowl stir together the mashed sweet potatoes, the reserved syrup, the milk, and melted margarine or butter. Sprinkle the biscuit mix, 2 tablespoons sugar, and cinnamon over sweet potato mixture; stir just until dough clings together. (The dough might have some lumps and should be thick.)

4. Drop dough onto the prepared baking sheet in 8 equal portions. Bake in a 425 degree F oven about 12 minutes or until golden brown. Transfer to a wire rack and allow to cool slightly.

5. Meanwhile, in a large mixing bowl combine fresh berries and the 3 tablespoons sugar. Set aside. In the chilled mixing bowl beat the whipped cream and the 2 tablespoons sugar with an electric mixer on medium speed until soft peaks form (tips curl).

6. To serve, split each shortcake in half crosswise; place bottom halves on 8 dessert plates. Top with some of the berries and some of the whipped cream. Place a shortcake top on each serving. Makes 8 servings.