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Heat the oven to 400F. Pierce the skin of your sweet potatoes with a fork. Bake the sweet potatoes for about an hour, until the inside is soft and squishy. Allow the potatoes to cool down, then peel off the skin.
In a bowl, mixed the mashed sweet potato with the maple syrup until combined. In a separate bowl, combine the flour with the baking powder and baking soda. Add in the flour to the sweet potato mixture half a cup at a time, and mix well until a dough is formed. You can use your hands to knead the dough into a firm ball, ensuring the sweet potato and flour are incorporated. Once the dough is formed into a firm ball, cover with a tea towel and allow that to rest for half an hour, and up to an hour.
Once the dough is formed into a firm ball, cover with a tea towel and allow that to rest for half an hour, and up to an hour.
On a floured working surface, roll out the dough into a rectangle, approximately 10 by 15 inches. Brush the dough with a little bit of oil, then sprinkle on the cinnamon and brown sugar. Using a pizza cutter, slice the dough into 1 inch wide strips. Roll into cinnamon rolls.
Meanwhile, preheat the oven to 400F.
Place the rolls into a greased baking dish or cast iron pan. Bake for 25 to 30 minutes. Once done, serve warm with sweet cashew cream or vegan icing as desired.