Ingredients
1
package regular active dry yeast
1/4
cup warm water (105°F to 115°F)
1
can (15 oz) sweet potatoes in syrup, drained, mashed
1/2
cup butter or margarine, softened
1/2
cup sugar
1
teaspoon salt
2 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
Preparation
In 1- or 2-cup glass measuring cup, stir together yeast and warm water. Let stand 5 minutes.
In large bowl, stir together sweet potatoes and butter. Stir in sugar and salt. Add yeast mixture; stir until smooth. Mix flour and baking powder; gradually stir into potato mixture until well blended. Lightly knead until dough holds together. Shape dough into a ball.
Grease large bowl with shortening or cooking spray. Place dough in bowl, turning to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 2 hours 30 minutes or until doubled in size.
Gently push fist into dough to deflate. Grease cookie sheets with shortening or cooking spray. On floured surface, roll dough to 1/2-inch thickness. Cut with floured 2-inch biscuit cutter. On cookie sheets, place biscuits 2 inches apart. Cover; let rise in warm place 2 hours or until doubled in size.
Heat oven to 400°F. Uncover biscuits. Bake 12 minutes or until golden. Serve warm.
