SWEET POTATO CRESCENTS
Rebecca Bailey, Fairbury, Nebraska

2 packages (1/4 oz. each) active dry yeast
1 cup warm water (110 to 115 degrees F)
1 can (15 oz.) cut sweet potatoes, drained and mashed
1/2 cup sugar
1/2 cup shortening
1 egg
1 1/2 tsp salt
5 to 5 1/2 cups all purpose flour
1/4 cup butter melted

In a large mixing bowl, dissolve yeast in water; let stand for 5 minutes. Beat in sweet potatoes, sugar, shortening, egg, salt and 3 cups flour. Add enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide into thirds. Roll each section into a 12 inch circle; cut each into 12 wedges. Brush with butter. Roll up from the wide end and place, pointed end down, 2 inches apart on greased baking sheets. Cover and let rise unti doubled, about 40 minutes. Bake at 375 degrees F for 13-15 minutes until golden brown. Remove from pans to wire racks. Yield: 3 dozen.