I love rolls. And I love to try new roll recipes. Which drives my husband insane because he’ll get a new favorite and then never see it again because I have so many I want to try out! However, this recipe I’ll be making again and again. I love that these rolls are light and also so moist. Crescent rolls are my favorite too – they are just so pretty. And the lovely pale yellow color doesn’t hurt either. Overall these delicious little rolls are wonderful! I think they would be fantastic at Thanksgiving too since the sweet potato flavor is very mild and would compliment the flavors of Thanksgiving dinner. In fact I was planning on baking these rolls this year for the big feast but alas, my food assignment is homemade stuffing, not rolls, so they will just have to wait for next year. Well, probably not that long! ;)
Sweet Potato Crescents
submitted by Brittany ~ The Sisters Cafe
2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110-115 F)
1 can (15 3/4 ounces) cut sweet potatoes, drained and mashed
1/2 cup sugar
1/2 cup shortening
1 1/2 tsp salt
5 – 5 1/2 cups flour
1/4 cup butter, melted
In a large bowl, dissolve yeast in water; let stand for 5 minutes. Beat in the sweet potatoes, sugar, shortening, egg, salt and 3 cups flour. Add enough remaining flour to form a stiff dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. (If using mixer with dough hook, let knead for 4-5 minutes) Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide into thirds. Roll each portion into a 12 inch circle; cut each into 12 wedges. Brush with butter. Roll up from the wide end and place pointed end down, 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 40 minutes.
Bake at 375 degrees F for 13-15 minutes or until golden brown. Remove from the pans to wire racks.
recipe source: Taste of Home Magazine