Directions:
- Blend sweet potatoes and margerine.
- Dissolve yeast in warm water.
- Blend potatoes with egg, salt and sugar.
- Add flour and dissolved yeast to potato mixture.
- Turn out onto well-floured counter and knead until dough is elastic.
- Place in greased bowl. Cover and allow to raise for 2 hours.
- Roll into palm-sized balls and place on greased cookie sheet.
- Brush with melted margerine.
- Allow to raise for 1 hour.
- Bake at 425 for 15-20 minutes.
- Monitor closely as they can go from perfect to burned quickly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1330.44 Kcal (5570 kJ) | ||
| Calories from fat | 573.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.76g | 98% | |
|---|---|---|---|
| Cholesterol | 46.5mg | 16% | |
| Sodium | 4231.76mg | 176% | |
| Potassium | 500.83mg | 11% | |
| Total Carbs | 169.88g | 57% | |
| Sugars | 13.42g | 54% | |
| Dietary Fiber | 17.92g | 72% | |
| Protein | 22.14g | 44% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 10.2mg | 57% | |
| Calcium | 470.1mg | 47% | |
| Amount Per 100 g | |||
| Calories | 354.57 Kcal (1485 kJ) | ||
| Calories from fat | 152.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.99g | 98% | |
|---|---|---|---|
| Cholesterol | 12.39mg | 16% | |
| Sodium | 1127.78mg | 176% | |
| Potassium | 133.47mg | 11% | |
| Total Carbs | 45.27g | 57% | |
| Sugars | 3.58g | 54% | |
| Dietary Fiber | 4.78g | 72% | |
| Protein | 5.9g | 44% | |
| Vitamin C | 1.1mg | 7% | |
| Vitamin A | 0.2mg | 28% | |
| Iron | 2.7mg | 57% | |
| Calcium | 125.3mg | 47% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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