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Cook, mash, and cool sweet potato.
In your mixing bowl, combine warm milk, honey and yeast.
Then add your potato, egg and yolk.
Whisk together then dump in your flours.
Mix with a dough hook till the dough comes together and pulls off the sides.
Cover and let rest for 15-30 minutes.
Continue mixing and add in your softened butter one chunk at a time.
Once all butter is incorporated, add in your salt.
Mix until windowpane.
Cover and rest for 45-60 minutes till puffy.
Divide into 8, 100g pieces.
Shape into balls and place in a 10.5x8 baking dish.
Cover and let rest for an additional 45 minutes till all the rolls are puffy and touching.
Brush with an egg wash and flaky salt.
Bake at 350F for 18-20 minutes.