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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.
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.