“This is a delicious dessert for when peaches are in season. To pick a perfect peach, look for a creamy yellow undercolor. The red or "blush" of a peach indicates variety, not ripeness. It should be sweetly fragrant. Recipe from Woman's Day.”
1hr 30mins

Ingredients Nutrition


  1. Heat oven to 350 degrees.
  2. Line a baking sheet with parchment paper or nonstick foil.
  3. You will also need a 2 3/4 inch biscuit cutter.
  4. For shortcakes, mix flour, baking powder, 2 T sugar, the salt and nutmeg in large bowl.
  5. Add butter, cut in with a pastry blender until coarse crumbs form.
  6. Add sweet potato puree, then pour 2/3 cup cream over top; stir with fork until a soft dough forms.
  7. On a lightly floured surface, knead gently 1 or 2 times.
  8. With floured rolling pin, roll out dough to 3/4 inch thick.
  9. Cut 12 rounds with floured cutter.
  10. Reroll; cut scraps.
  11. Transfer to a prepared baking sheet, 2 inches apart.
  12. Brush tops with 2 T cream; dust with sugar.
  13. Bake 30 minutes or until golden brown.
  14. Cool on rack.
  15. For filling, gently boil sugar, water, thyme sprigs and lemon juice in a small saucepan 10 minutes or until syrup turns pale golden.
  16. Remove from heat; cool 5 minutes.
  17. Discard thyme sprigs; stir in peach wedges.
  18. Cool to room temperature.
  19. To assemble, beat the 1 1/4 cups cream with 2 T of the peach syrup until stiff, billowy peaks form when beaters are lifted.
  20. Split shortcakes horizontally; place 1 bottom on each serving plate.
  21. Spoon on peach mixture; top with whipped cream.
  22. Replace shortcake tops.

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