Prepare the sweet potato

• Peel, cube, and boil the sweet potato until tender (about 10–12 minutes).

• Drain and mash until smooth; let cool slightly before using.

Activate the yeast

• In a small bowl, combine warm milk, yeast, and honey. Let sit 5–10 minutes, until frothy.

Make the dough

• In a large bowl (or stand mixer with dough hook), combine flour, salt, and chopped sage.

• Add mashed sweet potato, yeast mixture, egg, and softened butter.

• Mix until a soft dough forms (it will be slightly tacky but not sticky).

Knead the dough

• Knead for 8–10 minutes by mixer (or 12–15 minutes by hand), until smooth and elastic.

• Add a bit more flour if the dough sticks excessively, but keep it soft.

First rise

• Transfer dough to a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 to 1½ hours, until doubled in size.

Shape the rolls

• Punch down dough and divide into 12 equal pieces.

• Roll each into a smooth ball and arrange in a greased 9×13-inch baking dish (3×4 pattern).

Second rise

• Cover and let rise again for about 30–45 minutes, until puffy and nearly doubled.

Bake

• Preheat oven to 375°F (190°C).

• Bake for 18–22 minutes, until golden brown on top and hollow-sounding when tapped.

Finish

• Brush warm rolls with melted butter mixed with a pinch of chopped sage and a sprinkle of flaky salt (if using).