Sweet Potato Angel Biscuits

Directions

1. Combine yeast and 3/4 c. hot water in a 2-c. liquid measuring c.; let stand 5 min.
2. Stir together flour and next 3 ingredients in a large bowl; cut in shortening with a pastry blender till mix is crumbly. Stir in yeast mix and sweet potatoes just till blended.
3. Turn dough out onto a lightly floured surface, and knead till smooth and elastic (about 5 min). Place dough in a well-greased bowl, turning to grease top. Cover and refrigerate8 hrs, if you like.
4. Roll dough to 1/2-inch thickness; cut with a 2-inch round cutter. Freeze up to 1 month, if you like. Thaw biscuits; place on ungreased baking sheets. Cover and let rise in a hot place (85 degrees), free from drafts, 20 min or possibly till doubled in bulk.
5. Bake at 400 degrees for 10 to 12 min or possibly till lightly browned.
6. This recipe yields 7 1/2 dozen.