In a large bowl, dissolve yeast in water; let stand for 5 minutes. Beat in the sweet potatoes, sugar, shortening, egg, salt and 3 cups flour. Add enough remaining floor to firm a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Pleace 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 portion into a 12 in circle; cut each into 12 wedges. Brush with butter. Roll up from the wide end and place, pointed end down, 2 in 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. Yield: 3 dozen
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|Serving Size: 1 Serving (377g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 615 (100%)|
|Amt Per Serving||% DV|
|Total Fat 68.3g||91 %|
|Saturated Fat 27.5g||138 %|
|Monounsaturated Fat 30.3g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 38.3mg||12 %|
|Sodium 27915.3mg||963 %|
|Potassium 7mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 615
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