and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
Add remaining sugar
sweet potato
butter or margarine
salt
and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes
adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth
shape into a ball. Place in an oiled bowl
and turn to coat the surface. Cover
and let raise about 1 hour or longer.
Punch down
and allow dough to rest for 2 minutes. Divide into 16 to 20 balls
and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled.
Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.