2 pkg. dry yeast
1/2 c. warm water
7 c. all-purpose flour
2 tbsp. firmly packed brown sugar
1 tbsp. salt
2 tbsp. butter, melted
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. white pepper
1 c. warm water, divided
2 c. cooked, mashed sweet potatoes

Dissolve yeast in 1/2 cup warm water in large mixing bowl and set aside.

Combine flour, brown sugar, salt and spices. Add 1/2 cup flour mixture to yeast mixture, stirring well. Gradually add an additional 1/2 cup flour mixture and 1/4 cup warm water to yeast mixture, stir well. Repeat procedure with warm water and 5 cups flour mixture, serving remaining flour mixture. Stir in sweet potatoes and butter. (Dough will be sticky.)

Turn dough out onto a lightly floured surface, knead adding reserved 1 cup flour mixture, 1 tablespoon at a time. Knead for 10 to 15 minutes, or until dough is smooth and elastic.

Place dough in a greased bowl, turning over to grease top, cover, and let rise in a warm place (85 degrees), free from drafts, for 1 hour or until double in bulk.

Punch dough down and divide in half, shape each into a loaf. Place in 2 well- greased 9 x 5 x 3 inch loaf pans. Cover and let rise in a warm place, free from drafts, for 30 minutes or until doubled in bulk.

Bake at 425 degrees for 30 minutes or until loaves sound hollow when tapped.