Sweet Potato Crescents
Along with the Granola Pie (keep scrolling), this is another new addition to our Thanksgiving feast that I think is a keeper. I especially love the soft orange color and the very soft texture. If you're worried about the sweet potatoes, don't be. You can only tell if you are trying really hard and even then, some people still couldn't figure out what was different. They just taste extra yummy!
2 packages active dry yeast
1 cup warm water
1 can (15 oz) cut sweet potatoes, drained and mashed (I actually found a can of mashed sweet potatoes with no added sugar, so that made the recipe that much easier)
1/2 cup sugar
1/2 cup shortening
1 egg
1 1/2 teaspoon salt
5 - 51/2 cups all-purpose flour
1/4 cup butter or margarine, melted
In a large mixing 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 (I added all of it and it was still very soft. Instead of adding more flour, I used a lot when I was rolling them out). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (thank your kitchen-aid). 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 20 minutes. Bake at 375 for 13-15 minutes or until golden brown. Yield: 3 dozen.
2 packages active dry yeast
1 cup warm water
1 can (15 oz) cut sweet potatoes, drained and mashed (I actually found a can of mashed sweet potatoes with no added sugar, so that made the recipe that much easier)
1/2 cup sugar
1/2 cup shortening
1 egg
1 1/2 teaspoon salt
5 - 51/2 cups all-purpose flour
1/4 cup butter or margarine, melted
In a large mixing 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 (I added all of it and it was still very soft. Instead of adding more flour, I used a lot when I was rolling them out). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (thank your kitchen-aid). 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 20 minutes. Bake at 375 for 13-15 minutes or until golden brown. Yield: 3 dozen.
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