Sweet Potato Angel Biscuits - cooking recipe

Ingredients

3 large sweet potatoes
3 pkg. active dry yeast
3/4 c. warm water (105~ to 115~)
7 1/2 c. all-purpose flour
1 Tbsp. baking powder
1 Tbsp. salt
1 1/2 c. sugar
1 1/2 c. shortening

Preparation

Wash sweet potatoes; bake at 375\u00b0 for 1 hour or until done. Let potatoes cool to touch; peel and mash.
Set aside 3 cups and keep warm.
Combine yeast and warm water in a 2 cup liquid measuring cup; let stand 5 minutes.
Combine flour and next 3 ingredients in a large bowl; cut in shortening with a pastry blender or fork until mixture is crumbly.
Add yeast mixture and sweet potatoes, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 5 minutes. Place dough in a lightly greased bowl; cover and refrigerate 8 hours or overnight.
Roll dough to 1/2-inch thickness; cut with 2-inch round cutter.
Place on ungreased baking sheet; cover and let rise in a warm place 20 minutes or until double in bulk.
Bake at 400\u00b0 for 10 to 12 minutes or until lightly browned.
Yield:
7 dozen.