Sweet Potato Crescents Recipe Sweet Potato Crescents Recipe photo by Taste of
Home Read reviews (5) Rate 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. Baking them always puts me in the holiday spirit. —Rebecca Bailey,
Fairbury, NebraskaSweet Potato Crescents Recipe * Prep: 30 min. + rising
Bake: 15 min. * Yield: 36 Servings
30
15
45 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
* 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.
* 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.
* 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.
* Bake at 375° for 13-15 minutes or until golden brown. Remove from
pans to wire racks. Yield: 3 dozen.
Nutritional Facts 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.
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