* Crossposted from: [MME] Gourmet
---------- Recipe via Meal-Master (tm) v8.05
      Title: Refrigerator Potato Rolls - Southern Living
 Categories: Bread rolls
      Yield: 3 Dozen
      1    Active dry yeast; (1/4-oz)
    1/2 c  Lukewarm water (105=B0to 115=B0)
      1 c  Lukewarm milk (105=B0 to 115=B0)
      1 c  Hot mashed potatoes
    2/3 c  Shortening
    1/2 c  Sugar
      1 tb Salt
      2 lg Eggs
      7 c  Up To 7 1/2 cups
           - all-purpose flour
  NOTE: You can shape these rolls into balls as we did or as you desire.
  Combine yeast and warm water in a small mixing bowl; let stand 5 minutes.
  Stir in warm milk.
  Beat potatoes and next 4 ingredients in a large mixing bowl at medium
  speed with an electric mixer until smooth. Add yeast mixture, beating
  until blended. Gradually stir in enough flour to make a stiff dough.
  Turn dough out onto a well-floured surface, and knead until smooth and
  elastic (5 to 8 minutes). Place in a well-greased bowl, turning to grease
  top. Cover and let rise in a warm place (85=B0), free from drafts, 1hour=
  or until doubled in bulk.
 
  Punch down dough, and brush top with melted butter. Cover and chill 8
  hours.
  Divide dough into 6 equal portions. Shape each portion into 12 balls;
  place 2 balls into each greased muffin cup.
  Cover and let rise in a warm place (85=B0), free from drafts, 45 minutes=
  or until almost doubled in bulk.
 
  Bake at 400=B0 for 15 to 20 minutes.
 
  Yield: 3 dozen.
 
  Note: Dough may be chilled up to 3 days before shaping. To freeze rolls,
  bake 10 minutes or until lightly browned. Remove from pans; cool on wire
  racks. Cover and freeze. Thaw at room temperature; uncover, and bake at
  350=B0 for 8 to 10 minutes.
 
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---------- Recipe via Meal-Master (tm) v8.05
      Title: Sweet Potato Bread - Southern Living
 Categories: Bread sweet
      Yield: 3 Loaves
  1 1/2 lb Sweet potatoes peeled and
           - cubed*
  3 1/2 c  All-purpose flour
      2 ts Baking soda
  1 1/2 ts Ground cinnamon
      1 ts Salt
      1 ts Ground nutmeg
    1/2 ts Ground cinnamon
      4 lg Eggs
      1 c  Vegetable oil
      3 c  Sugar
      1 c  Chopped pecans
    1/2 c  Raisins
  This three-loaf recipe takes advantage of fresh sweet potatoes -- or you
  can use canned.
  Cook sweet potatoes in boiling water to cover 20 to 30 minutes or until
  tender; drain, reserving 2/3 cup liquid. Mash potatoes; set potatoes and
  liquid aside. Combine flour and next 5 ingredients in a large bowl; make a
  well in center of mixture. Combine sweet potatoes, reserved liquid, eggs,
  oil, and sugar, stirring well; add to flour mixture, stirring just until
  moistened. Stir in pecans and raisins. Pour batter evenly into 3 greased
  and floured 8- x 4-inch loafpans.
  Bake at 350=B0 for 1 hour or until a wooden pick inserted in the center
  comes out clean, covering with aluminum foil after 50 minutes to prevent
  excessive browning.
  Cool in pans on a wire rack 10 minutes; remove from pans, and cool on wire
  racks. Store in airtight containers overnight.
 
  Yield: 3 loaves.
 
  * 1 (14 1/2 -ounce) can cooked mashed sweet potatoes may be substituted.
  Substitute 1 (6-ounce) can pineapple juice for 2/3 cup potato liquid.
 
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... Sincerely yours Gigi
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