Sweet Potato Angel Biscuits



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

DSCF0549 DSCF0545 DSCF0552

Leave a Reply