2 cups boiled, pureed yams
3 tbsp. butter
1 tsp. salt
1 egg, well beaten
3 tbsp. sugar
1 pkg. active dry yeast
1 cup lukewarm water
2 cups flour

Scrub sweet potatoes, peel, quarter and boil until fork tender. Mash or puree until smooth.

Add 3 tbsp. butter while sweet potatoes are still hot. Allow to cool until lukewarm. Stir in salt, an egg that has been well beaten and the sugar.

In a measuring cup, stir together yeast and lukewarm water; set aside for 5 minutes.

To sweet potatoes, add yeast mixture and stir in only enough flour to make a soft dough (2 cups, more or less, as needed).

Knead dough on a lightly floured surface for 5 minutes. Form a ball with dough and place in a greased bowl. Cover and allow to rise until doubled in size. Punch dough down and divide into well greased muffin pans. Let rise in a warm place until doubled in size.

When muffins have doubled in size, bake in a preheated 350°F oven for 25-35 minutes, or until done.

Brush generously with a small amount of melted butter while still hot. Cool in pan for 5 minutes. Remove from pan. Cool completely on wire rack.

Submitted by: CM