These biscuits have been a hit for many years now. I only make them on holidays since they are pretty time intensive. The person who gave this 1 star must have definitely done something wrong because even the year I "goofed up" the recipe they were still pretty good and there were none left. One suggestion: Try using 1 cup of fresh mashed sweet potatoes instead of canned. A lot less sugar and better taste. That is all I use now.
Sweet Potato Biscuits
These sweet potato biscuits feature the sweet taste of canned sweet potatoes and boast a bolder flavor than regular biscuits. They take a few hours to let rise, punch down, and rise again, but are well worth the wait.
- 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
- 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.
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