1. Scrub sweet potato with a potato brush to clean it, then prick the surface all over with a fork. Place on a microwave safe plate and microwave for at least 5 minutes, turning halfway through, until a knife easily cuts through the center. Cut the sweet potato in half and allow to cool before scooping the flesh out. Discard the skin.

2. Use either a food processor, or a potato ricer to get the sweet potato finely mashed. You don’t want any lumps remaining.

3. In the bowl of a stand mixer fitted with the dough hook attachment, add the yeast, honey and milk. Whisk to combine, then add the flour, cooled sweet potato, egg, salt and softened butter. Knead the mixture on medium speed for 5 minutes.

4. Transfer the dough to a lightly greased bowl. Cover and allow to rise in a warm place for 45 minutes. (I like to turn my oven on, then once it reaches 100F, I turn the oven off. I place the covered dough in the warm oven and allow it to rise in the warm oven).

5. Once the dough is done rising, punch the dough down and transfer to a lightly floured surface. Divide into 20 roughly equal pieces. Roll each piece into a smooth ball.

6. Place the dough balls in a lightly greased 9×13 inch pan. Cover with plastic wrap and allow to rise for 20 minutes.

7. Preheat the oven to 350F. Brush the rolls with a beaten egg.

8. Bake in preheated oven for 15-20 minutes, or until the rolls are a golden brown color.

9. Make the topping. In a small bowl, stir together the melted butter and honey. Brush over the warm rolls. Serve and enjoy!