Sweet Potato Biscuits

1 (1/4-ounce) envelope active dry yeast
1/4 cup warm water (100 to 110 degrees)
1 (15-ounce) can sweet potatoes in syrup, drained and mashed
1/2 cup butter or margarine, softened
1/2 cup sugar
1 tsp salt
2 1/2 cups all-purpose flour
1 tsp baking powder
Melted butter

* Combine yeast and 1/4 cup warm water; 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 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 degrees), free from drafts, 2 1/2 hours or until doubled in bulk.
* Punch dough down, 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 degrees for 12 minutes or until golden.

Yield: 34 biscuits

courtesy of Southern Living Our Readers Top-Rated Recipes