Bring 1 quart water to a boil; add chopped sweet potato, and cook 10 to 15 minutes or until tender. Drain, reserving 1 cup liquid; cool liquid to 110°.
Mash potato; stir in 2 tablespoons sugar. Set aside.
Stir remaining 1 tablespoon sugar and yeast into reserved liquid; let stand 10 minutes.
Combine 5 1/2 cups flour and salt in a large bowl; make a well in center of mixture.
Combine mashed potato mixture, milk, eggs, and oil; add yeast mixture, stirring until blended.
Add to flour mixture, stirring until a soft dough forms.
Turn dough out onto a floured surface, and knead lightly, adding 1/2 cup flour, as needed, to prevent sticking. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; turn out onto a floured surface, and divide in half. Shape each portion into an 18- x 2 1/2-inch log.
Cut each log diagonally into 1-inch-thick slices; sprinkle tops of slices with remaining 1/4 cup flour, and place 1 to 2 inches apart on lightly greased baking sheets. Cover and let rise in a warm place, free from drafts, 20 minutes.
Bake at 400° for 15 to 20 minutes until golden brown. Transfer to wire racks to cool.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.