1 1/2 lbs. sweet potatoes, peeled & cut up
2 env. fast rising yeast
1/4 c. sugar
1 1/2 c. butter (3 sticks), melted
1 c. honey
1/4 c. oil
2 eggs, beaten
2 tsp. salt
3 c. flour
4 c. whole wheat flour
4 c. graham cracker crumbs

Cook potatoes 20 minutes, drain water and let cool to 130 degrees F. Sprinkle yeast and sugar over water and stir to dissolve. Let set 5 minutes. Place potato, 1/2 cup melted butter and salt in processor and blend until smooth. Knead it until smooth and elastic. Oil a large bowl, add dough, cover and let rise 30 minutes.

Preheat oven to 400 degrees. Knead dough again and divide into 3 balls. Then cut each into 12 small balls, totaling 36. Mix the 1/2 cup honey with 1 cup butter and dip the 36 dough balls into it and bake them in the oven for 25 minutes on baking sheet.