Sweet Potato Crescents
2 pkgs. Active dry yeast

1 C warm water

1 can (15 oz) cut sweet potatoes, drained & mashed OR 1 large, freshly baked sweet potato

½ C sugar

½ C butter

1 egg

1 ½ tsp. salt

5 to 5 ½ cups flour *You may need more flour if you make your own sweet potatoes.

¼ C butter
In a large mixing bowl, dissolve yeast in water; let stand 5 minutes. Beat in sweet potatoes, sugar, butter, egg, salt and 3 cups flour. Add enough remaining flour to form stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 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 12-inch circle; cut each into 12 wedges. Brush with butter. Roll up from the wide end and place, pointed end down, 2 in. apart on greased baking sheets.

Cover and let rise until doubled, about 40 minutes. Bake at 350 for 13 to 15 minutes or until golden brown. Remove from pans to wire racks.

Yield: 3 dozen