Bake the sweet potato for approximately 45 minutes at 375. Remove the oven and let cool.
Combine the sweet potato, sugar, and milk and stir to make a paste. Mix in 2 cups of the flour, the salt, the yeast, and the spices until thoroughly combined. Add more flour a quarter cup at a time. Mix in after each addition until you have a dough that is tacky but which you can handle with wet hands. When you hit the proper consistency, remove from the bowl and knead by hand for 5 to 10 minutes.
Set the dough aside to rise in a covered bowl for 45 minutes to an hour. Divide into a dozen or so pieces, shape, and then again allow to rise until they have roughly doubled in size, another hour or so.
I suspect they would be lovely if coated with an egg wash. I did not do so, but I may next time.
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