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Yield
makes 34 biscuits

How to Make It

Step 1

Combine yeast and 1/4 cup warm water in a glass measuring cup; let stand 5 minutes.

Step 2

Stir together sweet potatoes and butter, blending well. Stir in sugar and salt; add yeast mixture, stirring until smooth.

Step 3

Combine flour and baking powder; gradually stir into potato mixture, until well blended. Lightly knead until dough holds together.

Step 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.

Step 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.

Step 6

Bake at 400° for 12 minutes or until golden.

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