Roast the Sweet Potato

1. Wash a sweet potato and poke it all over with a fork.
2. Roast it in a 375 F oven (a toaster oven is ideal!) for 35-45 minutes until a knife can slip easily in and out of the potato without any resistance.
3. Cool the potato. You can roast the sweet potato up to 3 days ahead of time, storing the potato, unpeeled in the refrigerator.

Mash the Sweet Potato

1. Cut the sweet potato in half and scoop out or squeeze out the flesh into a small bowl. Save the second half for another use.
2. Use a fork to mash the potato into a smooth paste.

Make the Dough

1. Melt the butter in a small pan along with the milk, maple syrup, and thyme. When the butter is fully melted, add in the eggs, sweet potato, and the yeast, whisking to dissolve the yeast. Add all the wet ingredients to a mixer bowl along with the flours and salt. Knead the dough with a dough hook until smooth and elastic–about 4-5 minutes on low speed (Kitchen Aid

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   2). Cover the dough for 1 hour until it has doubled in bulk.
2. Add all the wet ingredients to a mixer bowl along with the flours and salt. Knead the dough with a dough hook until smooth and elastic–about 4-5 minutes on low speed (Kitchen Aid

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   2). Cover the dough for 1 hour until it has doubled in bulk.
   

Shape the Rolls

1. Butter a springform

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   pan or 2 small cake pans.
2. Scrape the dough onto a lightly floured surface and then divide the dough into 12 pieces.
3. Shape each piece of dough into a ball and place it in the pan, leaving space between the rolls.
   
4. Cover the rolls to rise for 30 minutes.

Bake

1. Towards the end of the 30 minutes, preheat the oven to 350 F (180 C).
2. Bake the rolls for 22-25 minutes until they are beginning to brown around the top edges and are set. Brush the rolls immediately with melted butter and sprinkle with a little coarse salt and more chopped thyme.
   
3. Cool the rolls for about 5 minutes before releasing the ring on the Springform

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   pan. Wrap the rolls in a clean kitchen towel or cloth napkin in a bowl to keep them warm for serving.
   

Storing Sweet Potato Rolls

1. Rolls are best eaten the day that they’re made, but they can be kept covered wrapped in a kitchen towel for up to 2 more days beyond that.