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Author Notes: This recipe came from a magazine around Thanksgiving time many years ago when we were living in 29 Palms CA and I have made them every year since. Our son loves them so much and will still eat 3 or 4 at the Thanksgiving meal. Over the years I have tweaked it a bit. —Sherlie
teaspoons dry yeast or two packages
cup sweet potato cooked and mashed(save water from cooking)
tablespoons butter softened
eggs, beaten lightly
5 to 6
cups all purpose flour
- Combine yeast, 1 cup warm (110 to 115 degrees) water (use the saved potato water and make up difference with water), and 2 tablespoons sugar in a mixing bowl and let stand 5 minutes.
- Add remaining sugar and next 4 ingredients, and stir to mix well.
- Stir in 4 to 5 cups of flour, turn out on board and knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. It is a soft dough. Do not knead too heavily and when smooth, shape into a ball and place in an oiled bowl.
- Cover and let rise about 1 hour or longer until doubled. Deflate dough and let rest 2 minutes.
- Divide dough in half and then half again, then divide each quarter again so you end up with 32 balls, and place balls on a greased jelly roll pan or in a 9 X 13 pan (24 rolls) and one round pan (8 rolls). Allow to rise until doubled.
- Bake in preheated oven at 375 degrees for 12 to 20 minutes. Brush with butter when you take out and remove from pan after sitting for a few minutes.
- This recipe was entered in the contest for Your Best Sweet Potato Recipe