Yesterday my sister Tammy gave me a few recipes she had cut out of Taste of Home magazines. This particular one caught my eye and I tried it today! I love trying new ways to use the sweet potatoes from my parents!
These crescents are moist and incredibly soft and fluffy!! You, of course, can’t really taste the sweet potatoes. My husband loves them.
Sweet Potato Crescents
Yield: 3 dozen
Adapted from Taste of Home, 2000
2 teaspoons dry yeast
1 cup warm water (110 – 115 degrees Fahrenheit)
2 cups mashed sweet potatoes*
1/2 cup sugar
1/2 cup shortening (I used softened butter)
1 1/2 teaspoons salt
6-7 cups all-purpose flour
1/4 cup butter, softened
1. In a large mixing bowl, dissolve yeast in water; let stand for 5 minutes.
2. Beat in the sweet potatoes, sugar, shortening, egg, salt, and 3 cups of the flour.
3. Add enough remaining flour (1-2 cups more) to form a stiff dough, and knead with hands. Gradually add more flour until dough is smooth and elastic. (The amount of flour you use will vary depending on your sweet potatoes and climate.)
4. Grease dough, and cover it. Leave in a warm place until it has risen to double. Punch dough down; divide into thirds.
5. Roll each portion into a 12-inch circle; cut each into 12 wedges. Brush with softened butter. Roll up from the wide end and place, pointed end down, 2 inches apart on greased baking sheets.
7. Bake at 375 degrees Fahrenheit for 10-14 minutes or until golden brown. Remove from pans to wire racks.
* The original recipe called for one 15-ounce cane of sweet potatoes, mashed. I cooked and mashed (with a hand mixer) my fresh sweet potatoes, and measured 2 cups.