Easy Sweet Potato Harvest Rolls

Two 16-ounce cans will give you at least 1 1/2 cups of sweet potato or yam puree for this recipe. These rolls taste great up to two days later, warmed up or cut in half and toasted!

Makes 18 dinner rolls

1 1/2 cups sweet potato puree (made by mashing drained sweet potatoes or candied yams using an electric mixer or potato masher)
1/2 cup fat-free half-and-half or lowfat milk
2 tablespoons canola oil
2 tablespoons reduced calorie pancake syrup
1 large egg, lightly beaten
1/4 cup egg substitute
2 cups unbleached white flour
1 1/4 cups whole wheat flour
1 teaspoon salt
1/4 to 1/2 teaspoon pumpkin pie spice
2 1/4 teaspoons active dry or bread machine yeast

1. Add ingredients in the order listed here into the bread machine pan (make a well in the center of the flours to put the yeast). Set bread machine to DOUGH cycle (about 1 hour and 40 minutes) and press START.
2. Coat two jellyroll pans lightly with canola cooking spray. When the dough is ready, turn the dough out onto a lightly floured surface. Cut the dough into six equal pieces then cut each of these pieces into three pieces.
3. Place each of the pieces (shape into balls if desired) on the prepared jellyroll pans. Cover and let rise about one hour (until double in size). About midway through the rising, you can start preheating the oven to 375 degrees.
4. Bake until golden brown (about 12 to 18 minutes). Serve warm.

Per roll: 125 calories, 4 g protein, 23 g carbohydrate,
2 g fat (.2 g saturated fat, 1 g monounsaturated fat,
.6 g polyunsaturated fat), 12 mg cholesterol, 3 g fiber,
153 mg sodium. Calories from fat: 15 percent.
Omega-3 fatty acids = .2 g, Omega-6 fatty acids = .4 g