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Sweet Potato Rolls

Submitted by Patty Mays, Cedar Hill, TN

Patty remembers as a little girl visiting her Aunt Beakie, a favorite aunt who was "the best cook ever," she says.

"But when I was 8, we were visiting and she said that she was going outside to wring a chicken's neck," Patty recalls. To the young child's dismay, Aunt Beakie served that chicken for dinner. "I vowed that I would never eat at her house again," Patty says. "But when everybody was raving about her sweet potato rolls, I just had to try one. That was 53 years ago."


  • 2 cups hot mashed sweet potatoes (boiled or baked)
  • 3 Tbs. butter
  • 1 tsp. salt
  • 1 egg
  • 3 Tbs. sugar
  • 1 yeast cake
  • 1 cup lukewarm water
  • 2 cups flour


Beat butter into hot sweet potatoes. Let cool to lukewarm. Soften yeast in water. Add salt, well-beaten egg, sugar, and yeast mixture to potatoes. Add flour and knead until smooth. Cover and let rise until double in size. Knead down again. Roll into small balls and put into well-greased muffin tin. Let rise until double. Bake at 350 degrees, about 10-12 minutes, until delicate brown.