Sweet Potato Cinnamon Rolls
Combine sweet potato, the additional 1/4 cup sugar, 1/2 cup milk, the egg, 2 tablespoons melted butter, and salt in bowl of food processor. Stir yeast mixture into flour mixture. Pulse 4 times or just until combined.
Add flour and pulse on and off 8 to 10 times until until dough comes together in a ball. Place dough in oiled bowl. Cover and let rise in a warm place until doubled in bulk (about 1 hour and 30 minutes in a warm kitchen, or 30 minutes in 122°F / 50°C oven).
TO MAKE GLAZE: Whisk together all ingredients until light and fluffy. Add a splash of milk if thinner glaze is needed.
Preheat oven to 375°F / 175°C. Bake buns for 25 minutes. Let cool to room temperature. Spread glaze over buns.
*I used full 3 cups flour because my sweet potatoes were cooked in water and full of moisture. You may need less flour if your sweet potato puree is more on a dry side.
**I suggest using brown sugar with finer grains if you don't like it to crunch under your teeth. I was even thinking about processing it in coffee grinder (or spice grinder).