1 cup cooked and mashed sweet potatoes
3 tbsp. melted butter
1 pkg. dry yeast (or equivalent)
1/2 cup warm water
1 egg
melted butter
1 tsp. salt
3 tbsp. sugar
5 cups all-purpose flour or bread flour
3/4 cup warm water

Combine sweet potatoes and 3 tablespoons melted butter. Dissolve yeast in 1/2 cup warm water, then add to potato mixture. Add egg, salt and sugar; blend together. Sift flour and measure; add 4 cups alternately with 3/4 cup warm water to potato mixture.

Turn onto well floured (using the other cup of flour) board and knead. Place in greased bowl, turning to grease top. Cover; let rise for 2 hours or double in bulk.

Place on board; roll to desired thickness and cut in shapes desired. Place on greased cookie sheet; brush tops with butter and allow to rise for 1 hour.

Bake at 425°F for 15 to 20 minutes.