In a large mixing bowl, dissolve yeast in warm water. Let stand for 5 minutes. Beat in the sweet potatoes, sugar, egg and salt. Combine cold butter with 3 cups of flour, using a pastry cutter or two knives, until the butter chunks resemble coarse crumbs. Combine with wet ingredients. Add enough of the remaining flour to form a stiff dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place it in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Rising time may be less if you use instant yeast, which I always do.
Punch dough down; divide into thirds. Roll each portion into a 12 inch circle; cut each into 12 wedges. Brush with the melted butter. Roll up from the wide end of the triangle and place, pointed end down, 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 40 minutes. Bake at 375 degrees for 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
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|Serving Size: 1 Serving (66g)|
|Recipe Makes: 36|
|Calories from Fat: 52 (22%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 19.4mg||6 %|
|Sodium 41mg||1 %|
|Potassium 92mg||2 %|
|Total Carbohydrate 39.1g||12 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 37.3g|
|Protein 5.5g||8 %|
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Calories per serving: 232
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