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
How to Make It
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.