Sweet Potato Angel Biscuits

Wash sweet potatoes; bake at 375° for 1 hour or until done. Let potatoes cool to touch; peel and mash.

Set aside 3 cups and keep warm.

Combine yeast and warm water in a 2 cup liquid measuring cup; let stand 5 minutes.

Combine flour and next 3 ingredients in a large bowl; cut in shortening with a pastry blender or fork until mixture is crumbly.

Add yeast mixture and sweet potatoes, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 5 minutes. Place dough in a lightly greased bowl; cover and refrigerate 8 hours or overnight.

Roll dough to 1/2-inch thickness; cut with 2-inch round cutter.

Place on ungreased baking sheet; cover and let rise in a warm place 20 minutes or until double in bulk.

Bake at 400° for 10 to 12 minutes or until lightly browned.

7 dozen.