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5* Sweet Potato Crescents

Source of Recipe

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5* Sweet Potato Crescents

Taste of Home October/November 2000
29 reviews rate this recipe 5 Stars!
Prep: 30 min. + rising Bake: 15 min.
Yield: 3 dozen.

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. Baking them always puts me in the holiday spirit. —Rebecca Bailey, Fairbury, Nebraska

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.

1 serving (1 each) equals 123 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 119 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.