Cinnamon Rolls with Sweet Potato Filling

Ingredients

• 1 large sweet potato
• 1 cup warm water 105-100 degrees F
• 5 tablespoons pure maple syrup, divided
• 1 packet active dry yeast 1/4 oz
• 2 1/2 cups whole wheat flour
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 2 teaspoons cinnamon

1. Wash sweet potato and cut in quarters. Add to a medium sauce pan with 2 inches of water and bring to a boil over medium-high heat.
2. Once boiling, reduce temperature to low and let simmer for 15 minutes, or until sweet potato can easily be poked with a fork. Set aside to let potato and water cool.
3. Place 1 cup of warm water and 1 tablespoon maple syrup in the bowl of a stand mixture fitted with a dough hook. Stir until syrup dissolves. Add active dry yeast and let sit for 5 minutes.
4. Add whole wheat flour and salt to yeast mixture. Making sure mixer is locked in place, mix using hook for 2 minutes, or until flour is fully incorporated. Remove bowl from stand, drape a clean towel over top of bowl and set aside to let rise for 1 hour at room temperature.
5. Add cooked sweet potato (including skin), 1 tablespoon of cooking water, 2 tablespoons maple syrup, vanilla and cinnamon to a food processor. Blend until smooth, stopping to scrape down sides as needed. If needed, add additional cooking water, 1 tablespoon at a time.
6. Preheat oven to 375°F. Line a 9x13 inch pan with parchment paper.
7. Remove dough from bowl. On a lightly floured surface, roll dough into a rectangle about 1/4 inch thick (my rectangle is about 12x18 inches). Spread sweet potato filling evenly over the dough. Starting from the long edge, roll dough into a log. Using a piece of thread, slice log into 1 inch rolls. Transfer rolls to parchment lined pan and bake for 30 minutes, or until golden brown.
8. Remove from oven and drizzle with the remaining 2 T maple syrup. Enjoy warm.