Sweet Potato Angel Biscuits
3 cups canned mashed sweet potatoes (27 oz can)
3 packages active dry yeast
¾ cup warm water (105 – 115 degrees)
7 ½ cups all purpose flour
1 ½ cups sugar
1 tablespoons baking powder
1 tablespoon salt
1 ½ cups shortening
Combine warm water and yeast. IN a large bowl combine flour, sugar, baking powder and salt. Cut in shortening with a pastry blender until mixture resembles crumbs. Add sweet potatoes and yeast mixture. Stir until dry ingredients are moistened. Turn dough onto a lightly floured surface. Knead 5 minutes. Place dough in a lightly greased bowl. Turn once to grease top. Cover and refrigerate 8 hours or overnight. Roll dough out to ½ inch thickness. Cut with a 2-inch round cutter. Place on ungreased baking sheets. Cover and allow biscuits to rise in a warm place for 20minutes or until double. Bake at 400 degrees for 10-12 minutes or until lightly browned. To serve: split and stuff with ham or ham filling. To make ham filling grind ham into pieces and add pickle relish and mayonnaise.
Julie Murphy served at Christmas Brunch at Joanna’s