• Add sweet potato to a pot. Pour milk in until it just covers the potatoes. Boil until fork tender. Drain and set aside to cool.
• Warm the milk to about 108℉. Add the yeast and sugar, mix and let it sit to bloom for 10 mins.
• Place the flour to the bowl of a stand mixer , add salt and mix. Add in the bloomed yeast and the egg.
• Rice the sweet potato directly into the bowl. With the dough hook attachment, start the mixer on medium speed.
• Once the dough comes together, start slowly adding the softened butter 1 tbsp at a time. Making sure to the butter is fully incorporated before adding the next.
• Once all the butter incorporated, continue to mix for 5-7 mins until the dough starts to detach from the side of the bowl.
• Knead the dough into a ball, place into an oil bowl, cover and let it rise until it doubles in size (1 1/2 - 2 hrs).
• Punch the dough down, cut the dough into 12 equal pieces that weigh about 100-105g each.
• Place parchment paper into a 9x12 baking dish. Add the dough balls to the baking dish. Cover and let it rise while the oven is heating.

Overnight Option

• You can place the rolls into the baking dish and seal them in plastic wrap and place them into the refrigerator overnight. The next day take them out and let them come to room temp and slightly rise about 1 hour. Then bake.
• Preheat the oven to 425℉.
• Mix one egg with 1 tbsp of water and whisk. Brush the rolls with egg wash.
• Bake for 30-35 mins until golden brown. Remove from the baking dish and place onto wire rack to cool.
• ***if you would like to make smaller rolls you can make them 80g each and try to fit 16 rolls into the 9x12 baking dish.

Brown Butter Sage Sauce

• Rough chop the sage leaves.
• In a sauce pan, melt butter on medium heat until it turns brown in color. Add in the sage leaves and let them sizzle a bit and turn off the heat. Pour the butter into a bowl until ready to use.