2 pkgs. dry yeast
1 c. warm water (105 to 115 degrees)
1 c. cooked sweet potatoes, mashed
1/2 c. shortening or oil
1/2 c. sugar
1 egg
1 1/2 tsp. salt
5 1/2 to 5 3/4 c. flour
1/4 c. butter, softened

Dissolve yeast in water in large bowl. Let stand 5 minutes. Add next 5 ingredients. Beat on medium speed until well blended. Gradually stir in enough flour to make a soft dough. Turn out on table (well floured) and knead until smooth and elastic (about 5 minutes or so). Place in a well greased bowl, turning to grease top. Cover and let rise until double in size, in a warm place free from drafts. This takes about 1 hour

Or to rise in microwave: Set bowl in a large shallow dish, not metal dishes. Pour hot water to 1 inch deep in bottom dish; cover loosely with waxed paper. Microwave at medium-low (30%) 2 minutes. Let stand in microwave 5 minutes. Repeat microwaving and standing 3 more times or until double in size. Give the dish a 1/4 turn after each cooking time. Carefully turn dough over in bowl, if the top looks too dry. Remove from oven and punch down. Divide in 3 parts. Roll each into a 12 inch circle on floured table. Spread each with 1 tablespoon plus 1 teaspoon butter. Cut into 12 wedges. Roll up each from wide end. Place on greased sheet, curving to form crescents. Cover and let rise, 30 to 45 minutes, or until double in size. Bake at 400 degrees for 10 to 12 minutes or until golden brown. About 3 dozen.