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water, cinnamon and salt in 10-inch skillet. Cook over medium heat, stirring constantly, until smooth. Add potato slices; stir gently until glazed and heated through.
Note: 2 cans (17 ounces each) vacuum-packed sweet potatoes, cut into 1/2-inch slices, can be substituted for the cooked fresh sweet potatoes.
Orange sweet potatoes: Substitute 3 tablespoons orange juice for the water and mix in 1 tablespoon grated orange peel; omit cinnamon.
Sweet potato pan rolls
1 package (1/4 oz.) active dry yeast
1/4 cup warm water
1/2 cup milk
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter or margarine
3/4 cup cooked, mashed sweet potatoes
1 egg, beaten
4 1/2 to 5 cups flour
Melted butter
Dissolve yeast in warm water; set aside. Scald milk; add sugar, salt, spices and butter. Stir until butter is almost melted. Pour over sweet potatoes; beat well with electric mixer. Stir in dissolved yeast and egg. Add 2 cups flour; beat well. Stir in enough additional flour to make a soft dough. Turn out on floured surface; knead until smooth and elastic, 8 to 10 minutes. Place in
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