Sweet Potato Biscuits

Yield: makes 34 biscuits

Ingredients

• 1  (1/4-ounce) envelope active dry yeast
• 1/4  cup  warm water (100° to 110°)
• 1  (15-ounce) can sweet potatoes in syrup, drained and mashed
• 1/2  cup  butter or margarine, softened
• 1/2  cup  sugar
• 1  teaspoon  salt
• 2 1/2  cups  all-purpose flour
• 1  teaspoon  baking powder
• Melted butter

Preparation

Combine yeast and 1/4 cup warm water in a glass measuring cup; let stand 5 minutes.

Stir together sweet potatoes and butter, blending well. Stir in sugar and salt; add yeast mixture, stirring until smooth.

Combine flour and baking powder; gradually stir into potato mixture, until well blended. Lightly knead until dough holds together.

Shape dough into a ball; place in a buttered mixing bowl. Brush top with melted butter. Cover and let rise in a warm place (85°), free from drafts, 2 1/2 hours or until doubled in bulk.

Punch down dough, and turn out onto a floured surface. Roll dough to a 1/2-inch thickness; cut with a 2-inch round cutter, and place on greased baking sheets. Cover and let rise in a warm place, free from drafts, 2 hours or until doubled in bulk.

Bake at 400° for 12 minutes or until golden.