Sweet Potato Angel Biscuit

• 3 pkg. dry yeast
• 3/4 c. warm water
• 7 1/2 c. all-purpose flour
• 1 tsp. baking powder
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 1 1/2 c. sugar
• 1 1/2 c. shortening
• 3 c. warm cooked, mashed sweet potatoes

1. Combine yeast and warm water.
2. Let stand 5 minutes.
3. Combine flour, baking powder, salt, cinnamon and sugar in a large bowl. Cut in shortening with pastry blender or fork until crumbly.
4. Add yeast mixture and potatoes, stirring until dry ingredients are moistened.
5. Turn dough onto a lightly floured surface.
6. Knead 5 minutes.
7. Place dough in a lightly greased bowl.
8. Cover and refrigerate for 8 hours or overnight.
9. Roll dough 1/2-inch thick. Cut with a 2-inch round cutter and place on ungreased baking sheet.
10. Let rise in a warm place for 20 to 25 minutes.
11. Bake at 400u0b0 until lightly brown.

yeast, warm water, flour, baking powder, salt, ground cinnamon, sugar, shortening, warm cooked

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705735 (may not work)