"Tater" Day Sweet Potato Biscuits - cooking recipe

Ingredients

3 large sweet potatoes
3 pkg. dry yeast
3/4 c. warm water
7 1/2 c. self-rising flour
1 1/2 c. sugar
1 1/2 c. Crisco

Preparation

Wash sweet potatoes (taters).
Bake at 375\u00b0 for 1 hour or until done.
Let taters cool to touch, peel and mash.
Set aside 3 cups; keep warm.
Combine yeast and warm water in 2-cup liquid measure cup.
Let stand 5 minutes.
Combine flour and sugar in a large bowl.
Cut in Crisco a little at a time; blend until mixture is crumbly.
Add yeast mixture and warm sweet \"taters\"; stir until dry ingredients are moistened.
Turn dough out on lightly floured board.
Knead 5 minutes.
Place dough in a lightly greased bowl; turn over until the top is greased.
Cover and refrigerate 8 hours or even overnight.
Roll dough to 1/2-inch thickness; cut with 2-inch round cutter.
Put on ungreased baking sheet; cover and let rise in a warm place 20 minutes or until double in size.
Bake in 400\u00b0 oven for 12 minutes or until brown.
Makes 7 dozen.
Also unbaked biscuits may be frozen up to 1 month.
Let thaw 30 minutes and rise 20 minutes.