Sweet Potato Croissant
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Two packages active dry yeast
1 cup warm water (110 to 115° F)
15-ounce mashed and drained sweet potatoes
1/2 cup granulated white sugar
1/2 cup solid shortening
1 large egg
1 1/2 teaspoons salt
5 to 5 1/2 cups all purpose flour
1/2 stick melted butter
Pour yeast in water in a large bowl . Let it 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 then turn onto a floured surface.
Knead until smooth and elastic for about 6 to 8 minutes.
Place dough in a greased bowl then grease all sides. Cover with a clean towel and allow it to rise in a warm place until doubled, about 1 hour.
Punch the dough down then 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 for about 40 minutes.
Preheat oven to 375°F.
Bake for about 12 to 14 minutes or until golden brown.
Remove from pans to wire racks to cool completely