These are the fluffiest, most delicious dinner rolls. The recipe is based upon one found in Taste of Home’s Oct/Nov 2000 issue. The original recipe calls for using a 15-oz. can of cut sweet potatoes, drained and mashed. I use a fresh sweet potato, cook it, and then let it cool a bit before adding to the recipe. I just eyeball the sweet potato to decide what would fit into a can.

Cook a sweet potato (steam, boil, bake, whatever) and let cool a little bit.

2 packages yeast

1 cup warm water

1/2 cup sugar

1/2 cup shortening

1 egg

1-1/2 tsp. salt

5 to 5-1/2 cups flour

Dissolve yeast, let stand 5 minutes. Beat in sweet potatoes, sugar, shortening, egg, salt, and 3 cups flour. Add enough flour to make stiff dough. Knead. Place in greased bowl. Let rise until double. Punch down.

Divide into thirds.

Onto a floured board, roll each out into 12” circle.

Melt 3 Tbsp. butter and brush each round of dough with  butter.

Cut each circle into 12 wedges. I use a sharp knife or a pizza cutter.

Roll up from wide end and place, pointed end down, 2” apart on greased baking sheets (or parchment covered, as seen here).

Cover and let rise until double.

Bake at 375° for 13-15 minutes or until golden.

Makes 36 rolls.