Sweet Potato Angel Biscuits

• 3 (1/4 ounce) envelopes active dry yeast
• 3/4 cup warm water, 100 to 110 degrees
• 7 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon salt
• 1 1/2 cups sugar
• 1 1/2 cups shortening
• 3 cups canned mashed sweet potatoes

1. Combine yeast and 3/4 cup warm water in a 2 cup liquid measuring cup; let stand 5 minutes.
2. Stir together flour and next 3 ingredients in a bowl.
3. Cut in shortening with a pastry blender until mixture is crumbly.
4. Stir in yeast mixture and mashe sweet potatoes just until blended.
5. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 5 minutes.
6. Place dough in a well-greased bowl, turning to grease top.
7. Cover and chill 8 hours, if desired.
8. Roll dough to 1/2 inch thickness; cut with a 2 inch round cutter. Freeze up to 1 month, if desired.
9. Thaw biscuits; place on ungreased baking sheets. Cover and let rise in a warm place 20 minutes or until doubled in bulk.
10. Bake at 400 for 10 to 12 minutes or until lightly browned.

active dry yeast, warm water, flour, baking powder, salt, sugar, shortening, mashed sweet potatoes

Taken from www.food.com/recipe/sweet-potato-angel-biscuits-274712 (may not work)