Sweet Potato Croissants

SWEET POTATO CROISSANTS
www.RecipeGirl.com

Two ¼- ounce packages active dry yeast
1 cup warm water (110° to 115°)
15 ounce can cut sweet potatoes, drained and mashed
½ cup granulated sugar
½ cup shortening
1 large egg
1½ tsp salt
5 to 5½ cups all-purpose flour
¼ cup butter, melted

1. In a large mixing bowl, dissolve yeast in water; let stand for 5 minutes. Beat in sweet potatoes, sugar, shortening, egg, salt and 3 cups of flour. Add enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

2. Punch dough down; divide into thirds. Roll each portion into a 12-inch circle; cut each into 12 wedges. Brush with butter. Roll up from the wide end and place, pointed end down, 2-inches apart on greased baking sheets. Cover and let rise until doubled, about 40 minutes.

3. Preheat oven to 375°F.

4. Bake for 13 to 15 minutes or until golden brown. Remove from pans to wire racks.

Yield: 3 dozen

Cooking Tips:
*If you’re searching for a warm place to let your dough rise, turn on your oven to 400 degrees for 1 minute and turn the light on. Turn it off after one minute, keep the light on, and place your bowl of dough in the slightly warmed oven. The light will help keep it warm enough to rise.

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RATE THIS RECIPE[ratings]

“A bit time-consuming, as are most yeast breads, but well worth it. I made these the morning of Thanksgiving, then heated them up again right before dinner. They were still soft and fresh even a couple of days later so I wouldn’t hesitate to make them the day before next time.”
-San Diego, CA