4 tbsp butter
2/3 cup milk
1/2 cup mashed sweet potato (about 1 sweet potato)
1/2 cup sugar
2 packets active dry yeast (1/4th oz each)
4 1/4 cup flour
2 tsp cinnamon
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp cardamom
for filling ---
1/2 cup brown sugar
1 tbsp cinnamon
4 tbsp butter, very soft
1 cup powdered sugar
1 tbsp milk
1 tsp vanilla extract
the milk and the 4 tbsp butter together in a small pan on the stove
over low/medium heat until the butter melts and the milk is warm to the
touch. Remove from heat, let cool about 10 minutes (temperature
should be around 100 degrees—like warm bath water. If it’s hotter than
that, the yeast will die and the rolls won’t rise!) sprinkle in the yeast and stir so yeast will dissolve. Let yeast mixture sit for five minutes.
Meanwhile, combine the mashed sweet potato and eggs in the bowl of an electric mixer with the paddle attachment.
In another bowl whisk together the flour, sugar, salt, cardamom, cinnamon, nutmeg and allspice.
Add flour mixture to the sweet potato mixture. With mixer running on low speed, slowly pour in the yeast and milk.
Knead for about six minutes on medium speed with either a paddle attachment or dough hook. The dough should be smooth and elastic when you’re done.
Place dough in a greased bowl, cover with a dishcloth and set in a warm area to rise for 1 hour 15 minutes. Mix together the brown sugar and cinnamon in a small bowl.
Remove dough and punch dough on a lightly floured surface. Roll out to a large rectangle and spread soft butter on top. Sprinkle brown sugar mixture on top keeping an inch bare around the sides.
Gently roll up dough so it resembles a log. Slice dough into 1/2 inch slices and place in a greased 9 x 13" dish. Cover with a dishcloth and let rise for another 45 minutes.
Preheat oven to 350 degrees. Bake rolls for 25 minutes. Let cool while you make the glaze.
For the glaze, mix together the powdered sugar, milk and vanilla extract. If glaze seems too runny, add a little more powdered sugar. Place glaze in a small plastic bag and snip the tip off. Make swirls over the cooled rolls and serve.
~3 1/2 hours