1). Peel 1.5-2 sweet potatoes,  cut into big chunks and place in a pyrex dish. Add 1/4 cup water, cover, and place in the microwave. Cook for 7 minutes on high. (you can also cook them with water on the stove).

2). Meanwhile, in a small bowl,  mix together 1 cup extra warm water,  1.5 tbsp dry yeasts and 1 tablespoon brown sugar.  Cover and let sit for 5-10 minutes.

3). Once the sweet potatoes are cooked, discard the excess water and finely mash with a fork or potato masher.

4). Add sweet potato to the mixer bowl along with the oil and honey and mix for 2 minutes.

5). Stop the mixer and add the proofed yeasts with 1 kg flour. Start mixing very slowly.

6). Add splashes of water as needed, but be careful not to make the dough too wet. Aim for a nice soft formed ball.

7). Add the salt and let the mixer work on medium speed for about 5-7 minutes.

8). Oil a clean bowl with oil spray or paper towel,  transfer the dough,  cover, and let rise for 1 hour.

9). Prepare a clean surface and dust with some flour.

10). Prepare 2 baking sheets lined with parchment paper.

11). Cut dough into little chunks and form round balls. Arrange on the baking sheet and cover with a towel. Let rise for at least 30-45 minutes.

12). Prepare an "egg wash": Combine 2 tbsp plant milk,
1 tsp honey or maple syrup, 1/2 tsp oil, and sesame seeds to sprinkle on top. Brush each roll and sprinkle some seeds.

13). Preheat oven to 350 F.

Bake each tray separately for about 25-30 minutes,  or until the bottom is golden brown.

Allow cooling for at least 20 minutes before cutting into them. 

Notes: 

1 KG is usualy 7.5 cups flour

Feel free to double quantities!

Feel Free to make any shape!

Feel free to use any flour you like!

Feel free to brush with regular egg

Feel free to use maple instead of honey