Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper or a 9-inch cake pan with parchment paper. Grease it with a cooking oil spray. Set it aside.

Peel and dice the sweet potatoes and place them in a large saucepan with cold water covered with a lid.

Place the saucepan over medium-high heat until the water reaches a high boil. Reduce to a light boil and cook the sweet potato for 8-10 minutes until the cubes are fork-tender.

Drain over a sieve and wait until the cubes stop steaming and have reached room temperature.

Mash the steamed sweet potato cubes with a fork and pack them in a measuring cup to measure the amount needed. Pour it in a large mixing bowl.

Stir in the self-rising flour with a rubber spatula until it starts to look crumbly. Oil your hands and knead, adding the water to bring the dough together into a ball. I typically use ¼ cup of water to do so. If the dough sticks to your fingers as you knead, that's normal. Keep working the dough until a smooth ball forms.

Wash your hands, oil them again, and rub a teaspoon around the dough ball to smoothen the sides and make the dough softer.

Divide the dough into 8 balls and roll them in your oiled hands to form nice, smooth bread rolls. Place them in the prepared pan or sheet, making sure they don't stick together. They expand in the oven so they will eventually stick together while baking.

Brush the top with water, and sprinkle some bagel seasoning or sesame seeds on the top, if desired.

Bake the rolls on the center rack for 30-35 minutes at 350 °F (180 °C) until light golden brown on the outside.

Let them cool down on a wire rack and serve as a side dish to soup or as a roll for sandwiches or sliders.