1/4 c. firmly packed light brown sugar
1 env. dry yeast
1/4 c. warm water (105 to 115 degrees)
1 lg. SWEET POTATO, baked until VERY soft (no yams)
3 tbsp. unsalted butter
3 1/2 c. all-purpose flour
1 1/2 tsp. salt
1/2 tsp. ground cardamon
3/4 c. milk
3/4 c. golden raisins
1 egg, blended with 1/2 tsp. salt (glaze)

Sprinkle sugar and yeast over water, stir to dissolve. Let stand until foamy and proofed, about 10 minutes. Scoop out potato pulp. Mash with butter. Combine flour, salt and cardamon with potato. Add yeast mixture and milk. Stir until dough comes together or mix in heavy duty mixer until dough comes together.

Turn out onto lightly floured surface and knead until firm and elastic, about 8 minutes. Knead in raisins. (Knead with dough hook in heavy duty mixer for 8 minutes). Grease large bowl and add well kneaded dough. Cover and place in a warm, draft free place for about 1 hour until double in volume.

Grease a 12 cup muffin tin with vegetable shortening. Divide dough into 36 equal pieces after punching down and kneading lightly. Roll each piece into a ball and place 3 pieces in each muffin cup. Cover muffin tin with plastic wrap and let rise until double in volume - about 1 hour. Heat oven to 400 degrees.

Remove wrap. Blend egg well with 1/2 teaspoon of salt until frothy. Using brush, cover each roll with glaze. Position rack in center of oven. Bake for 15 to 18 minutes until golden brown. Allow 10 minutes to cool in pan and then wrap until ready to use in an airtight plastic bag.

NOTE: This recipe can be doubled by doubling all ingredients. May need extra time to rise on first rising. To freeze, wrap rolls in foil in 2 airtight layers. Thaw to room temperature and heat in foil for 10 minutes in 350 degree oven. Freezes well and can be made 2 weeks ahead for holiday dinners. A wonderful accompaniment to ham or roast turkey. Makes 1 dozen.