"Tater" Day Sweet Potato Biscuits

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   ["Wash sweet potatoes (taters).", "Bake at 375u00b0 for 1 hour or until done.", "Let taters cool to touch, peel and mash.", "Set aside 3 cups; keep warm.", "Combine yeast and warm water in 2-cup liquid measure cup.", "Let stand 5 minutes.", "Combine flour and sugar in a large bowl.", "Cut in Crisco a little at a time; blend until mixture is crumbly.", "Add yeast mixture and warm sweet ""taters""; stir until dry ingredients are moistened.", "Turn dough out on lightly floured board.", "Knead 5 minutes.", "Place dough in a lightly greased bowl; turn over until the top is greased.", "Cover and refrigerate 8 hours or even overnight.", "Roll dough to 1/2-inch thickness; cut with 2-inch round cutter.", "Put on ungreased baking sheet; cover and let rise in a warm place 20 minutes or until double in size.", "Bake in 400u00b0 oven for 12 minutes or until brown.", "Makes 7 dozen.", "Also unbaked biscuits may be frozen up to 1 month.", "Let thaw 30 minutes and rise 20 minutes."]

* Per serving · 4 servings · Values may vary.

No additional tips available.