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Recipe by Southern Living April 1997


Recipe Summary

2 1/2 dozen


Ingredient Checklist


Instructions Checklist
  • 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.