1 pkg. active dry yeast
1 c. lukewarm water
1/2 c. shortening
5 to 6 c. flour
1/3 c. sugar
1 egg
1 1/2 tsp. salt, optional
butter, softened

Dissolve yeast in warm water in large bowl. Stir in sweet potatoes, shortening, sugar, egg and salt and 3 cups of flour. Beat dough mixture until smooth. Stir in enough of the remaining flour to make the dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place dough in a large greased bowl; turn greased side up. Cover; let rise in a warm place until double in size, about 1 hour (dough is ready if indentation remains when touched).

Punch down dough; divide into 3 equal parts. Roll each part into 12-inch circle and flour surface. Spread with butter; cut into 12 wedges. Roll up tightly, beginning at rounded edges. Place rolls with points underneath on greased cookie sheet; curve slightly. Let rise until double, 30 to 45 minutes. Heat oven to 400 degrees, bake until golden brown, 15 to 20 minutes.