Instructions:

Prepare the Sweet Potato:

Place the chopped sweet potato in a saucepan and cover with water. Bring the water to a boil over high heat, then reduce the temperature to medium-high. Continue boiling for 10-12 minutes or until the sweet potato is tender. Drain the water and mash the sweet potato, leaving a few small lumps. Measure 1 cup (230g) of mashed sweet potato for the dough and allow it to cool slightly.

Proof the Yeast:

In the bowl of your stand mixer, combine the warm milk, yeast, and 2 tablespoons of honey. Whisk together, cover, and let sit for 5 minutes. If you don’t have a stand mixer, a large mixing bowl and a silicone spatula or wooden spoon can be used. Avoid using a hand mixer as the sticky dough can become trapped in the beaters.

Mix the Dough:

Add the remaining honey, eggs, butter, mashed sweet potato, salt, and 1 cup (125g) of flour to the yeast mixture. Mix on low speed for 1 minute using the dough hook or paddle attachment. Scrape down the sides of the bowl and add the rest of the flour. Continue mixing on medium speed until the dough begins to pull away from the sides of the bowl, about 3 minutes. If the dough is too wet and not manageable, add more flour, 1 tablespoon at a time, until the dough is soft, slightly sticky, and easy to handle.

Knead the Dough:

With the dough hook on low speed, knead for another 5 minutes, or knead by hand on a lightly floured surface for 5 minutes. If the dough becomes too sticky, add 1 teaspoon of flour at a time until the dough is soft and slightly tacky. To check if the dough is ready, perform a "windowpane test": tear off a small piece of dough and stretch it out until it is thin enough to let light pass through. If it tears, knead longer.

First Rise:

Grease a large bowl lightly with oil or nonstick spray. Place the dough into the bowl, turning it to coat the dough in oil. Cover and allow it to rise in a warm location for 1-2 hours, or until it has doubled in size. (Typically takes around 1 and 1/2 hours on the countertop.)

Prepare the Baking Pan:

Grease a 9x13-inch baking pan with butter or nonstick spray.

Shape the Rolls:

After the dough has risen, punch it down to release the air. Divide the dough into 20 equal pieces (about 65–75g each) using a bench scraper. Shape each piece into a smooth ball and arrange them in the prepared pan.

Second Rise:

Cover the shaped rolls and let them rise for 30-45 minutes, or until they have become puffy.

Preheat the Oven:

Set the oven rack to a lower position and preheat the oven to 350°F (177°C). This position helps prevent the tops from burning.

Bake the Rolls:

Bake the rolls for 25 minutes, or until golden brown on top. The internal temperature should reach 190°F when measured with an instant-read thermometer. Rotate the pan halfway through the baking time. If the rolls begin to brown too quickly, tent the pan loosely with aluminum foil after 20 minutes. Once baked, brush the rolls with melted butter and sprinkle with flaky sea salt. Let them cool for about 15 minutes before serving.

Storing Leftovers:

Store leftover rolls tightly covered at room temperature for up to 3 days, or refrigerate them for up to 1 week.