1 pkg. active dry yeast
1 1/2 c. warm water (105°-115°)
1/3 c. sugar
1 1/4 t. salt
2/3 c. Crisco
2 eggs
1 c. lukewarm mashed sweet potato
1 1/2 c. raisins
7-7 1/2 c. all purpose or unbleached flour
butter or margarine, softened

Dissolve yeast in warm water in large bowl. Stir in remaining ingredients using only 3 c. flour. Beat thoroughly. Stir in enough of remaining flour to make dough easy to handle. Turn dough onto lightly floured surface and knead til smooth and elastic (about 5 minutes). Place in greased bowl and turn greased side up. Cover and let rise in warm place til doubled (about 1 hour). At this point, dough may be covered tightly and refrigerated up to 8 hours for convenience. Punch down and divide in 4 parts. Roll each into 12 inch circles and spread with butter. Cut each circle into 16 wedges. Roll up each wedge starting from rounded end. Place rolls with "points" underneath on greased sheet, 1 1/2 inches apart. Curve lightly to form crescent and brush with butter. Cover and let rise until light (1 hour). Preheat oven to 400° and bake til golden brown(15-20 minutes) Freezes well.
(64 rolls.)

Sweet Potato Crescent Rolls recipe is published in our August, 1986 Menu Minder.

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