Sweet Potato Rolls

These are stolen from James Beard, in a fit of desperation – well, more like hopelessness – no matter how often I tried, no one would ever attempt to like sweet potatoes. After one last attempt, I used the leftovers (which weren’t really leftover, as none had been eaten) to make these – and they were accepted in a way the originals had never been!

Just an update - I actually put closer to 3/4 - 1 cup sweet potatoes in these - I think you are all old enough to handle this information ...


2 pkgs yeast

¼ cup sugar

½ cup warm water

3 tbsp. melted Butter

1 tbsp. Salt

3 eggs (room temp)

Flour

½ cup mashed sweet potatoes

something to glaze rolls – egg, cream, milk …


Proof the yeast with 1 tbsp. Sugar and warm water.

Add sugar, butter, salt, and 2 eggs and stir

Stir in the sweet potatoes and then the flour

Knead until the dough springs back, and shape into a ball

Place in a buttered bowl, cover and let rise

When risen, punch down and shape into golf-ball sized rolls or any other shape you like

Place on a buttered baking sheet, cover and let rise again

Brush with the remaining egg

Bake in preheated 375F oven for about 20 minutes