1 package active dry yeast
4 tablespoons white sugar
1/2 cup canned sweet potato puree
1/2 cup warm water – about 110 degrees F
3 tablespoons butter softened
1 teaspoon salt
2 eggs
3 1/2 cups all-purpose flour
Honey 1 tablespoon (optional)


Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.

Add remaining sugar, honey (if using), sweet potato, butter salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer.

Pre-heat oven to 375 degrees F

Punch the dough down, and let it rest for 2 minutes. Divide the dough into 16 to 20 dinner roll balls, and place on a greased cookie sheet or in a 9×13 inch pan. Allow the balls to rise until doubled.

Bake for 12 to 20 minutes. They are done when golden brown on top.


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