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Sweet Potato Angel Biscuits Recipe | |
Bread | |
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Ingredients:
3 large sweet potatoes*3 pkg dry yeast 3/4 c. warm water 7 1/2 c. flour 1 tbsp baking powder 1 tbsp salt 1 1/2 c. sugar 1 1/2 c. shortening
Directions:
Wash potatoes; bake at 375 for 1 hr. or till done. Let cool to touch; peel and mash. Set aside 3 c. and keep warm. Combine yeast & warm water; let stand 5 min. Combine flour and next 3 ingredients in large bowl; cut in shortening with a pastry blender or fork till mix is crumbly. Add yeast mix and sw. potatows, stirring till dry ingredients re moistened. Turn onto lightly floured surface; knead 5 min. Place in lightly greased bowl, turning to grease top; cover and refrigerate 8 hours or overnight. Roll dough to 1/2 inch thickness; cut with 2 inch round cutter. Place on ungreased baking sheets; cover and let rise in warm place, 20 minutes or till doubled in bulk. Bake at 400 for 10 to 12 min. or till lightly browned. 7 dozen.*3 cups canned, mashed sweet potatoes may be substitured. Note: Unbaked biscuits may be frozen up to one month. To serve, let thaw 30 min; cover and let rise in warm place, 20 min. or till double. Bake as directed.
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