1/2 c. cooked mashed white or sweet potatoes
3 tbsp. Crisco
1 1/2 tsp. salt
1/2 c. sugar
1 c. scalded milk
1 pkg. yeast
1 egg
4-5 c. flour
3 tbsp. melted butter

Place potatoes, Crisco, salt and sugar in large bowl. Stir in scalded milk until Crisco melts. Cool. Add yeast, beat in egg with hand mixer, stir in half the flour. Add rest of the flour by kneading. Form dough into ball - place in greased bowl. Spray top of ball with Pam. Cover with towel. Let rise until doubled. Roll dough out in rectangle 1/4 to 1/2 inch thick. Brush with 3 tablespoons melted butter.

TOPPING:

1/2 c. brown sugar
2 tsp. cinnamon
1/2 c. raisins
1/2 c. chopped nuts

Mix and sprinkle the topping ingredients on a rolled-out rectangle. Roll up and slice into 14 (1 inch) slices.

Prepare baking pans by mixing the following:

1/2 c. brown sugar
3 tbsp. dark corn syrup
1/2 c. chopped pecans

Sprinkle half of this mixture in each of the 2 baking pans. Place 7 rolls in each pan and bake at 375 degrees for 20-25 minutes. Cool 1 minute, invert with pans on top for 1 minute, then remove pan.