Tater Day Sweet Potato Biscuits

• 3 large sweet potatoes
• 3 pkg. dry yeast
• 3/4 c. warm water
• 7 1/2 c. self-rising flour
• 1 1/2 c. sugar
• 1 1/2 c. Crisco

1. Wash sweet potatoes (taters).
2. Bake at 375u0b0 for 1 hour or until done.
3. Let taters cool to touch, peel and mash.
4. Set aside 3 cups; keep warm.
5. Combine yeast and warm water in 2-cup liquid measure cup.
6. Let stand 5 minutes.
7. Combine flour and sugar in a large bowl.
8. Cut in Crisco a little at a time; blend until mixture is crumbly.
9. Add yeast mixture and warm sweet "taters"; stir until dry ingredients are moistened.
10. Turn dough out on lightly floured board.
11. Knead 5 minutes.
12. Place dough in a lightly greased bowl; turn over until the top is greased.
13. Cover and refrigerate 8 hours or even overnight.
14. Roll dough to 1/2-inch thickness; cut with 2-inch round cutter.
15. Put on ungreased baking sheet; cover and let rise in a warm place 20 minutes or until double in size.
16. Bake in 400u0b0 oven for 12 minutes or until brown.
17. Makes 7 dozen.
18. Also unbaked biscuits may be frozen up to 1 month.
19. Let thaw 30 minutes and rise 20 minutes.

sweet potatoes, yeast, warm water, flour, sugar, crisco

Taken from www.cookbooks.com/Recipe-Details.aspx?id=358022 (may not work)