Sweet Potato Crescents

  • cresent-rolls
  • I made this one year and now it is the most requested recipe
  • from family  and friends in fact I just got a phone call from an coworker I worked with years ago
  • she wanted the recipe for her holiday dinner
  • 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

Nutritional Facts

1 each: 123 calories, 4g fat (2g saturated fat), 9mg cholesterol, 119mg sodium, 19g carbohydrate (5g sugars, 1g fiber), 2g protein.

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.
Originally published as Sweet Potato Crescents in Taste of Home October/November 2000, p29