3 large sweet potatoes
3 packs active dry yeast
3/4 c. warm water
7 1/2 c. all-purpose flour
1 1/2 c. sugar
1 tbsp. baking powder
1 tbsp. salt
1 1/2 c. shortening

Wash sweet potatoes; bake at 375°F for 1 hour or until done. Let potatoes cool to touch; peel and mash. Set aside 3 cups and keep warm. Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Combine flour and next 3 ingredients in a large bowl; cut in shortening with a pastry blender or fork until mixture is crumbly. Add yeast mixture and warm sweet potatoes, stirring until dry ingredients are moistened. Turn dough out onto a floured surface. Cut into biscuits and bake at 375°F for 10 to 12 minutes.