Mandioquinha Crescent Rolls

Chill the sweet potato puree in the refrigerator for 2 hours or until it's cool and firm

In a small bowl, dissolve the yeast in 1/4 cup of warm liquid reserved from cooking

Add 1 tablespoon of flour and sugar

Mix well and let it rest for 15 minutes, or until bubbles form

Place 1/2 cup of remaining cooking liquid and 1/3 cup of milk in a saucepan

Bring to a boil, then remove from heat

Add the sweet potato puree, softened butter or margarine, and salt

Mix well and place in a large bowl

Add the yeast mixture, one cup at a time, until the dough is smooth

Knead the dough for 10 minutes, or until it's smooth and elastic

Form a ball and place in a greased bowl, turn once, cover, and let rest in a protected area for 1 hour or until doubled in size

Punch down the dough and let it rest for another 15 minutes

Divide the dough into 3 parts

On a floured surface, roll out each part into a circle of 30 cm

Brush with melted butter or margarine and cut each circle into 12 triangles

Roll up each triangle, starting from the larger side, and place in a baking dish lined with parchment paper, turning the two ends to face forward, leaving enough space between one and another

Cover lightly and let rest for an additional 30 minutes or until doubled in size

Brush the crescent rolls with 1 egg, lightly beaten

Place in a hot oven preheated at 200° and bake for 20 minutes or until golden brown and crispy

Serve warm

Yield: 36 crescent rolls.