Sweet Potato Biscuits

Ingredients

• 0.3 ounce active yeast dry
• 1 teaspoon double-acting baking powder 
• 0.5 cup butter softened
• 34 servings butter melted
• 2.5 cups flour all-purpose
• 1 teaspoon salt 
• 0.5 cup sugar 
• 15 ounce sweet potatoes in syrup mashed drained canned
• 0.3 cup warm water (100° to 110°)

Equipment

• baking sheet
• oven
• mixing bowl
• measuring cup

Directions

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.
5. 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.
6. Punch down dough, and turn out onto a floured surface.
7. 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.
8. Bake at 400 for 12 minutes or until golden.