Ingredients

• 6 ¾ teaspoons active dry yeast
• 3/4  cup  warm water
• 7 1/2  cups  hard white flour
• 1  tablespoon  baking powder
• 1  tablespoon  salt
• 1 1/2  cups  sugar
• 1 1/2  cups  shortening
• 3  cups  mashed sweet potatoes

Preparation

Combine yeast and 3/4 cup warm water in a 2-cup liquid measuring cup; let stand 5 minutes.

Stir together flour and next 3 ingredients in a large bowl; cut in shortening with a pastry blender until mixture is crumbly. Stir in yeast mixture and sweet potatoes just until blended.

Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes). Place dough in a well-greased bowl, turning to grease top. Cover and chill 8 hours, if desired.

Roll dough to 1/2-inch thickness; cut with a 2-inch round cutter. Place on an un-greased baking sheet. Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.

Bake at 400° for 10 to 12 minutes or until lightly browned.

Makes about 4 dozen