1Heat oven to 350 degrees.
2You will need a baking sheet lined with parchment paper or nonstick foil and a 2-3/4 inch biscuit cutter.
3For shortcakes, mix flour, baking powder, 2 Tbsp. sugar and nutmeg in large bowl.
4 Add butter. Cut in with a pastry blender until coarse crumbs form.
5Add sweet potato puree, then our 2/3 cup cream over top.
6 Stir with fork until a soft dough forms.
7On a lightly floured surface knead gently one or two times.
8With floured rolling pin, roll out dough to 3/4 inch thick.
9Cut 12 rounds with floured cutter. Reroll and cut scraps.
10Transfer to prepared backing sheet, 2 inches apart.
11Brush tops with 2 Tbsp. cream. Dust with sugar.
12Bake 30 minutes or until golden brown. Cool on rack.
13For filling gently boil sugar, water, thyme sprigs and lemon juice in a small sauce pan 10 minutes or until syrup turns pale golden.
14Remove from heat. Cool 5 minutes.
15Discard thyme sprigs, stir in blackberries.
16Cool to room temperature.
17To assemble, beat the 1-1/4 cups cream with 2 Tsp. of the blackberry syrup until stiff, billowy peaks form when beaters are lifted.
18Split shortcakes horizontally, place one bottom on each serving plate
19Spoon on mixture, top with whipped cream.
20Replace shortcake tops.
First place winner in the 2008 Blackberry Festival, Lenoir, NC