James Beard Sweet Potato Rolls

Directions

1. Preheat oven to 375 degrees.
2. In a bowl combine yeast with 1 Tbsp. of sugar and hot water, let proof for 5 min. Add in remaining sugar, butter, salt, and 2 of the Large eggs to the yeast mix, stir to blend well. Stir in the flour, 1 c. at a time, and then stir in the sweet potato. Turn out onto a floured surface and knead for 2 to 3 min adding only sufficient flour to prevent it for sticking to the board. When the dough is smooth and springy, shape it into a ball. Place in a oiled bowl, and coat the dough completely with oil. Cover bowl with plastic wrap and let sit in a hot place till it doubles in size, about 1 hour.
3. Punch down the dough and shape into 2 dozen golf ball-sized balls. Place them on a buttered cookie sheet about 2 inches apart. Cover and let rise till doubled in size. Brush the rolls with the beaten egg and cream mix. Bake at 375 degrees for 20 min.
4. This recipe yields 2 dozen rolls.