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Boil the cubed sweet potato for 15 minutes, then mash it.
In a separate bowl, combine ½ cup warm water, the yeast, ½ cup bread flour, and a touch of maple syrup. Let this mixture proof for 20 minutes.
In a large bowl, combine the mashed sweet potato, baking powder, salt, sugar, and coconut oil. Mix well.
Gradually add the remaining 2 ½ cups of bread flour, mixing and kneading until a soft, sticky dough forms.
Place the dough in an oiled bowl, cover, and let rise in a warm place for 1.5-2 hours.
Punch down the dough and divide it into 14 equal pieces. Roll each piece into a ball.
Place the rolls on a parchment-lined baking sheet and let rise for 15 minutes.
Preheat the oven to 400°F. Bake the rolls for 15-20 minutes until golden brown.
In a small bowl, mix together ¼ cup cashew butter, 1 tbsp maple syrup, 2 tsp cinnamon, and a pinch of salt. Serve the rolls warm with the cinnamon-cashew spread.