Ingredients

• 1 large sweet potato, peeled well (remove all black spots) and cut into 1/2-inch cubes
• 2-3 cups whole milk
• 1/4 cup warm water (100°F to 110°F. Think bath water…NOT tea water)
• 1 package Active dry yeast (1/4-oz.)
• 2 tablespoons + 1 teaspoon granulated sugar, divided
• 2 large eggs
• 6 tablespoons butter, melted, divided
• 4 1/2 cups bread flour, plus more for kneading
• 1 1/2 tablespoons kosher salt
• 2 tablespoons maple syrup
• 1 teaspoon flaky sea salt (Malden salt)

Directions

1. Sweet Potatoes:
   • Place sweet potato cubes in sauce pan and add milk until cubes are nearly covered. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low. Cook, covered, stirring occasionally, until potatoes are very soft, about 20 minutes. Remove from heat. Use slotted spoon to remove sweet potato cubes from milk and transfer into a separate bowl. Using a whisk, fork, or potato masher, mash sweet potatoes until smooth. Allow to cool completely, about 20-30 minutes. (Place in fridge if you need to save time).
2. Proof the Yeast:
   • Stir together warm water (Think bath water…not tea water), yeast, and 1 teaspoon of the sugar in a small glass or bowl. Let stand until very foamy, about 5 minutes. This ‘proves’ the yeast so you know it will work to raise the dough.
3. Mix:
   • Beat together cooled sweet potato mixture, yeast mixture, eggs, 4 tablespoons of the melted butter, and remaining 2 tablespoons sugar in the bowl of a stand mixer fitted with a dough hook on low to combine. With mixer running, gradually add bread flour and kosher salt, beating on low until dough is soft and smooth, about 4 minutes.
4. Knead & 1st Rise:
   • Transfer dough to a clean, lightly floured surface. Knead dough (basically just fold in half continuously) until smooth and elastic, about 5 minutes (adding up to 1/3 cup flour, as needed, if dough is very sticky). Transfer dough to a lightly greased large bowl, and cover with plastic wrap. Let stand at room temperature until doubled in size, 1 to 1 1/2 hours. Let rise for 2 hours if it needs longer to double in size.
5. Make Dough Balls & 2nd Rise:
   • Dump dough out onto a lightly floured surface, and divide into 15 equal pieces. You can use a scale if you have one. Shape dough pieces into balls (Smooth the tops & pinch bottom pieces under). Grease 13- x 9-inch baking pan and place 3 rows of 5 balls in pan. Cover pan with plastic wrap, and let stand at room temperature until almost doubled in size, 45 min to 1 hour.
6. Bake:
   • Preheat oven to 375°F. Uncover rolls, and bake in preheated oven until light golden brown, 18 to 22 minutes. Meanwhile, stir together maple syrup and remaining 2 tablespoons melted butter; set aside. Once baked, brush hot rolls with maple syrup butter then sprinkle with flaky malden salt. Serve immediately, or transfer rolls to a wire rack to cool.