2 T yeast
1 ¾ C warm water
1 C mashed sweet potatoes
½ C canola or olive oil
½ C honey
1 egg
2 t salt                   
3 C whole wheat flour
3-4 C all purpose flour


Proof the yeast and the warm water together until bubbly.  Stir the next four ingredients into the yeast and water.  Mix well.  Add the salt and whole wheat flour.  Gradually knead in the remaining flour until you have an elastic dough.  Place in greased bowl, cover, let rise until doubled.  Punch down, form into 4 or five even balls.  Roll each into a rectangle that’s at least 10 inches long and 8 inches wide.  Spread some filling down the middle, leaving at least 3 inches on each side plain.  Cut strips on each side that are ¾ inch wide and that go into the edge of the filling in the middle.  Lay the first strip on one side across the filling, and follow with the same strip on the other side, crossing over each other in the center.  Do that all the way down the loaf.  Seal the ends by tucking them under the loaf.  Place on a greased baking sheet, spray, cover with saran, let rise until doubled.  Bake at 355 for 30-40 minutes, covering with foil if they get too browned on top before being done in the middle.


Filling:
16 oz cream cheese
½ softened butter
¾ C brown sugar
2 t cinnamon
1 t vanilla


This recipe is brought to you from the kitchen of the Latigo Dude Ranch.