Ingredients

• 1  16-ounce can sweet potatoes (syrup pack)
• 1/2  cup milk
• 2  tablespoons margarine or butter, melted
• 2-1/2  cups packaged biscuit mix
• 2  tablespoons sugar
• 1/4  teaspoon ground cinnamon
• 1-1/2  to 2 quarts fresh strawberries*, red raspberries, blackberries, and/or blueberries
• 3  tablespoons sugar
• 1  to 1-1/2 cups whipping cream
• 2  tablespoons sugar

Directions

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.

*Note: (If desired, slice the strawberries.)

* For the lower-fat version? Use reduced-fat packaged biscuit mix and frozen light whipped dessert topping (thawed).

Nutrition facts for lower-fat version: 297 calories, 8 g total fat, (3 g saturated fat), 1 mg cholesterol, 496 mg sodium, 52 g carbohydrate, 2 g fiber, and 4 g protein.