Sweet Potato Croissants
I make these Sweet Potato Croissants the morning of Thanksgiving, then heat them up again right before dinner. They are still soft and fresh even a couple of days later!
Foto: RecipeGirl
Ingredients
- Two .25-ounce packages active dry yeast
- 1 cup warm water ((110 to 115° F))
- One 15-ounce can sweet potatoes, (drained and mashed)
- 1/2 cup granulated white sugar
- 1/2 cup (solid) shortening ((such as Crisco))
- 1 large egg
- 1 1/2 teaspoons salt
- 5 to 5 1/2 cups all purpose flour
- 1/4 cup (1/2 stick) butter, (melted)
Steps
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In a large mixing bowl, dissolve the yeast in water; let stand for 5 minutes until foamy. Beat in the sweet potatoes, sugar, shortening, egg, salt and 3 cups of flour. Add enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover loosely with a clean dishtowel and let rise in a warm place until doubled, about 1 hour.
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Punch the dough down; divide into thirds. Roll each portion 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 until doubled, about 40 minutes.
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Preheat oven to 375°F.
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Bake for 12 to 14 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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