Instructions: 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. Freeze up to 1 month, if desired. Thaw biscuits; place on ungreased baking sheets. Cover and let rise in a warm place (85 degrees), free from drafts, 20 minutes or until doubled in bulk.

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

This recipe yields 7 1/2 dozen.

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