INGREDIENTS

INSTRUCTIONS

Pierce sweet potato in several places with fork. Place in microwave
oven and cook on High 7 minutes. Turn over and cook until very  tender,
about 7 minutes longer. Scoop flesh from potato into bowl and  mash.
Transfer 3/4 cup mashed potato to large bowl of electric mixer  fitted
with whisk attachment (reserve remaining potato for another  use). Beat
until potato is very smooth.  Heat half and half and 1 tablespoon brown
sugar in heavy small  saucepan over low heat until thermometer
registers 105F. to 115F.  Remove from heat. Sprinkle yeast over; stir
to blend well. Let stand  until yeast dissolves and is slightly foamy,
about 12 minutes.  Fit mixer with dough hook. Add remaining 5
tablespoons brown sugar,  melted butter, salt and cardamom to sweet
potato in bowl and beat  until smooth and will blended. Add yeast
mixture and mix until  blended. At medium speed, beat in enough flour,
1 cup at a time, to  form soft dough. Beat 3 minutes (dough will be
soft). Turn out dough  onto floured surface. Knead until smooth and
elastic, adding more  flour by tablespoons if too sticky, about 6
minutes. Knead in dried  cherries. Butter large bowl. Form dough into
ball and add to bowl,  turning to coat. Cover bowl with plastic wrap,
then towel. Let dough  rise in warm draft-free area until doubled in
volume, about 1 1/2  hours.  Butter 2 heavy large baking sheets. Punch
down dough. Turn out onto  floured surface. Divide dough in half. Using
rolling pin, roll 1  dough piece to 12-inch-diameter round (if dough
retracts during  rolling, stop occasionally and gently pull and stretch
dough with  fingertips, then continue rolling). Repeat with remaining
dough  piece. Cut each round into 8 equal triangles. Starting at wide
end of  triangle, roll up toward point of triangle, stretching dough
slightly  with fingertips as triangle is rolled up. Brush point lightly
with  glaze; press to seal. Place 8 rolls on each prepared sheet,
shaping  into crescents and spacing evenly. Cover rolls with towel. Let
rise  in warm draft-free area until light and puffy, about 45 minutes.
Position 1 rack in center and 1 rack in top third of oven; preheat to
400F. Brush rolls with glaze. Bake until rolls are golden and sound
hollow when tapped on bottom, switching top and bottom baking sheets
halfway through baking, about 15 minutes. Cool rolls on racks. (Can  be
made 2 weeks ahead. Wrap in foil;freeze. If desired, rewarm  wrapped
rolls in 350F. oven about 10 minutes.)  Makes 16 rolls.  Bon Appetit
November 1994  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2766
Calories From Fat: 498
Total Fat: 57g
Cholesterol: 130.4mg
Sodium: 7234.8mg
Potassium: 2925.2mg
Carbohydrates: 509.7g
Fiber: 85.7g
Sugar: 53.7g
Protein: 59.8g