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Sweet Potato Crescent Rolls
By: Tim Bleichroth
2 pkg (1/4 oz each) active dry yeast
1 cup warm water
1 can cut sweet potatoes, drained and mashed
1/2 cup sugar
1/2 cup shortening
1-1/2 tsp. salt
1 tsp cinnamon
5 to 5-1/2 cups all-purpose flour
1/4 cup butter or margarine, melted
In a large mixing bowl, dissolve the yeast in warm water. Let stand for 5 minutes. Beat in the
sweet potatoes, sugar, shortening, egg, salt, cinnamon and 3 cups of flour. Add remaining flour as needed
for a stiff dough. On a floured surface, knead until dough is smooth and elastic. Place in a greased
bowl, turning once to grease the top. Cover and let rise in a warm place for about 1 hour. Punch down
and divide into thirds. Roll each portion into 12" circles. Cut each circle into 12 wedges. Brush each
wedge with butter and roll up from the wide edge to tip.
Place on a greased or non-stick baking sheet with tip down to hold it in place.
Space the rolls about 2 inches apart. Cover and let rise until double in size (about 40 minutes)
Bake at 375 degrees F. 13-15 minutes, or until golden brown.
Yields 3 dozen rolls.