Sweet Potato Biscuits

Sweet Potato Biscuits Recipe
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.

Yield:

makes 34 biscuits

Recipe from


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

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.

Note:

November 2001
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