Sweet Potato Crescents Recipe

My family agrees that our Thanksgiving feast would not be complete without these light-as-air crescent rolls. They’re a nice accompaniment to any menu.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1 can (15-3/4 ounces) cut sweet potatoes, drained and mashed
  • 1/2 cup sugar
  • 1/2 cup shortening
  • 1 egg
  • 1-1/2 teaspoons salt
  • 5 to 5-1/2 cups all-purpose flour
  • 1/4 cup butter, melted

Directions

  1. 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.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; divide into thirds. Roll each portion into a 12-in. 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.
  4. Bake at 375° for 13-15 minutes or until golden brown. Remove from pans to wire racks. Yield: 3 dozen.
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