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.
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Submitted 6/13/05.
Source: Southern Living 1993
Submitted By: Ruth Burbage
burbage@pell.net
Sweet Potato Angel Biscuits