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Ingredients

For the dough

• 1 medium-large sweet potato (260g cooked purée)
• 1 large egg (pasture-raised)
• 2 tbsp raw honey (unpasteurised)
• 1 tbsp vanilla extract
• 1 tbsp baking powder
• 350g wholewheat flour (organic) — adjust to purée moisture
• Sea salt, to taste

For the cinnamon filling

• 60g butter, softened (grass-fed)
• 60g raw honey (unpasteurised)
• 2 tbsp cinnamon
• Sea salt, to taste

For the cream cheese frosting

• 120g cream cheese (grass-fed, organic)
• 60g raw honey (unpasteurised)
• 1 tsp vanilla extract • sea salt, to taste

Method

1. Roast the sweet potatoPierce a sweet potato and roast at 200°C for 45–60 min, until completely soft and caramelised inside.
2. Make the puréeScoop out the flesh, measure 260g and mash until smooth (a stick blender is ideal). Chill 15+ min to reduce moisture.
3. Mix the wetPreheat oven to 180°C. Combine the purée, egg, honey and vanilla until smooth.
4. Add the dryAdd baking powder and sea salt, then the flour gradually (start ~200g) until a soft, slightly sticky dough forms.
5. RestLet the dough rest 5–10 min so the flour absorbs moisture and it's easier to handle.
6. Roll outBetween two sheets of baking paper, roll into a rectangle ~1cm thick, even throughout.
7. Cinnamon fillingMix butter, raw honey and cinnamon into a spreadable paste; spread evenly over the dough, leaving a small border.
8. Roll & sliceRoll into a log from the long edge (use the paper to guide it), then slice into 6–8 even rolls.
9. BakeArrange in a lined dish with a little space between each. Bake 20–25 min until lightly golden and set.
10. Make the frostingWhile they bake, mix cream cheese, raw honey, vanilla and sea salt until thick, creamy and smooth.
11. Frost warmSpread the frosting over the warm rolls so it melts into the gaps and layers.
12. Cool & setCool completely, then chill 1–2 hours for the best texture. Enjoy!