Instructions: Mix the sweet potatoes, salt, sugar, shortening, and milk. Beat until smooth. Cool to lukewarm.

Crumble yeast cake into lukewarm water, stir until dissolved, then add to potato mixture with grated lemon rind. Add half the flour and beat until smooth. Add remaining flour and knead until you have a smooth dough. (A bit more flour may be added, if necessary to make it easy to handle.) Place in greased bowl, cover with clean cloth, and let double in bulk.

Punch down and shape into loaves large enough to fill about 1/3 the depth of individual loaf pans. Let rise until doubled in bulk again, then bake at 400 F. for 15 minutes; lower oven control to 350 F and continue baking until golden brown and done. Just as loaves are taken from oven, brush tops with melted butter.

This bread is good hot or cold; but try serving it hot the first time, with plenty of butter handy, and listen for the "OOhs" and "Ahs"!

Pierce Family and Friends"

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.