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Sweet Potato Biscuits

Yield makes 34 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.

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

How to Make It

  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.