Sweet Potato 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

1. Combine yeast and 1/4 cup warm water in a glass measuring cup; let stand 5 minutes.
2. Stir together sweet potatoes and butter, blending well. Stir in sugar and salt; add yeast mixture, stirring until smooth.
3. Combine flour and baking powder; gradually stir into potato mixture, until well blended. Lightly knead until dough holds together.
4. 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.
5. 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.
6. Bake at 400° for 12 minutes or until golden.