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1 tablespoon light brown sugar
1/2 teaspoon nutmeg
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1 sweet potato (10 ounces)--baked, peeled and pureed
1/4 cup cold half-and-half
2 tablespoons sesame seeds
Turn the dough out onto a lightly floured work surface and knead gently 6 to 8 times, just until the dough holds together. Roll or pat the dough into a 9-by-7-inch rectangle about 3/4 inch thick. Sprinkle the dough with the sesame seeds and pat them in. Using a sharp knife, cut the dough into 12 squares. Arrange the biscuits 1/2 inch apart on the prepared sheet and bake for 15 to 18 minutes, or until golden brown. Serve hot.