Ingredients: 1 (.25 ounce) package active dry yeast 4 tablespoons white sugar 1/2 cup canned sweet potato puree 1/2 cup warm water (110 degrees F/45 degrees C) 3 tablespoons margarine, softened 1 teaspoon salt 2 eggs 3 1/2 cups all-purpose flour
Directions: 1. Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes. 2. 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. 3. Punch down, and allow dough to rest for 2 minutes. Divide into to 20 balls, and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled. 4. Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.
I replaced 1/2 the sugar with brown sugar. I use my breadhook attachment and slam the dough around in the bowl rather than kneading
I've only ever frozen leftover yams (which we usually have as I'm the only one in our house that eats them) Don't know if it would work for raw ones..I know potatoes don't freeze unless cooked, would think it's the same for yams