Sweet Potato Crescent Rolls

Place water in a large bowl. Add yeast and stir to dissolve. Let stand for 5 minutes.

Mash sweet potatoes in a small bowl then add to yeast mixture with sugar shortening egg and salt; beat with an electric mixer until combined. Beat in 3 cups flour then add remaining flour 1 cup at a time until a stiff dough forms.

Turn dough onto a floured surface and knead until smooth and elastic 6 to 8 minutes. Place in a greased bowl turning once to grease top. Cover and let rise in a warm place until doubled in size about 1 hour.

Punch dough down and divide into 3 equal pieces. Roll each piece into a 12-inch circle then cut each circle into 12 wedges. Brush wedges with melted butter and roll starting from the wide ends into crescent shapes. Place crescents pointed-ends down on greased baking sheets. Let rise until doubled in size about 40 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Bake in the preheated oven until golden brown 13 to 15 minutes. Remove from baking sheets to cool on wire racks.