1

In a large bowl, combine the yeast with 1 T. of the sugar and warm water in a mixing bowl. Let sit for 5 minutes. Add the remaining sugar, butter, salt and 2 of the eggs to the yeast mixture and stir to blend well. Stir in the flour, 1 cup at a time, then stir in the sweet potatoes and ginger.

2

Turn dough out onto a lightly floured board and knead for 2-3 minutes, adding only enough flour to prevent the dough from sticking to the board. The dough will be soft, so don't knead it too heavily. When the dough is smooth and springy to the touch, shape it into a ball. Put it in a greased bowl and turn to coat the surface. Cover with plastic wrap and let sit in a warm, draft-free spot until doubled in bulk, about 1 hour. This could take longer on cooler days. You may want to place the bowl in the oven on the lowest temperature setting-- less than 200 degrees. Make sure you cover it with an oven proof lid, rather than plastic wrap.

3

Punch down the dough, then shape it into a ball and let it rest for 2 minutes. Turn out onto a floured board. Divide in half. Divide each half into thirds and roll out each third into an 8" log. Pinch each of the three pieces together at their tips and braid them to create the challah; then pinch the combined ends together. Repeat the process with the other dough half.

4

Preheat oven to 375 degrees F. Let the loaves rise to almost double in bulk. Beat the remaining egg lightly, by hand. and paint the challah tops with it. Bake 40-45 minutes.