Sweet Potato Rolls

1 pkg active dry yeast
4 tbsp white sugar
1 1/2 c sweet potato puree
1/2 c warm water
3 tbsp margerine
1 tsp salt
2 eggs
3 c all purpose flour

Dissolve yeast, warm water and 1 tbsp sugar in a mixing bowl.
Let stand for 5 minutes.
Add remaining sugar, sweet potato, margerine, salt and slightly beaten eggs.
Stir to mix well.
Stri in 3 cups of flour.
Turn our onto a lightly floured surface.
Knead 2-3 minutes.
Place in an oiled bowl. Cover and let rise for 1 hour or more.
Punch down and allow dough to rest for 2 minutes.
Divide into 16-20 balls and place on a greased cookie sheet. Allow to rise untill doubled.
Bake at 375 for 12-20 minutes.