Peel, clean and chop a medium sweet potato into 1 inch pieces. Boil in salted water until fork tender and drain well. Blend the sweet potato in a food processor until smooth or finely mash with a potato masher or fork. You’ll only need 3⁄4 cup (180g) and may have some purée leftover.

Add all the ingredients to a stand mixer bowl and using the hook attachment, knead the dough on medium speed for about 15 minutes. If the dough is sticky, add 1 tablespoon of flour at a time. Refrain from adding too much, as the dough should be tacky. It should also pull away from the sides of the bowl, but okay if it sticks to the bottom of the bowl a bit. Poke the dough with your pointer finger and if it bounces back slowly, it’s ready to rise.

Lightly grease a large bowl. Oil your hands and shape the dough into a smooth ball. Place the dough into the bowl, cover with plastic wrap and let it rise for an hour or until it doubles in size.

Generously brush a 9x13 inch baking pan with Colavita extra-virgin olive oil. Set aside.

When the dough is ready, gently punch it down to release the gas. Using a bench scraper or sharp knife, divide the dough into 15 equal pieces. It’s best to use a kitchen scale to weigh the entire dough, then divide by 15. Each dough ball should weigh around 75 grams or so.

Cover your divided dough balls with plastic wrap or a kitchen towel to prevent them from drying out. Working one dough ball at a time, place it on a work surface and press it flat to get rid of any air bubbles. Gather and pinch the edges together to form a ball, and then flip it over seam side down. Form your hand into a relaxed “claw” shape and cup it over the ball of dough. Then move your hand in small circular motions, gently dragging the ball along until smooth.

Arrange the shaped dough balls into your greased baking pan. Cover with plastic wrap and let it rise for 30 minutes to an hour, or until nearly doubled in size.

With 10 to 15 minutes left of proofing, position a rack in the lower third of your oven, and preheat it to 350oF.

Bake the rolls for 25 to 35 minutes, rotating half way through. If the tops of the rolls become too brown, loosely tent it with foil. It’s ready when the internal temperature reaches 190 to 200oF.