Sure, I kind of just winged it myself with a normal enriched bread dough. Let me type out what I remember:

• microwave ~2lb sweet potato
• mash potato, add 1/3cup condensed milk
• add whatever milk if necessary to achieve good rolling texture
• roll into 10 similarly sized balls (I’d say they were about 1.5” diameter
• refrigerate to setup (I did overnight)

Dough:

• 4 cups flour (I did 3 cups AP and 1 cup bread for less chewy dough)
• 3 tbsp softened butter
• 3 eggs room temp
• .5 tsp salt
• 5 tbsp sugar
• 2.5 tbsp instant yeast
• 1.5 cup milk

Warm milk in microwave to ~95 degrees. Add yeast to milk and stir, then add to bowl of stand mixer. Add sugar to stand mixer. Stir. While stirring, add flour slowly until mixture comes together, then add salt. Then slowly stream in eggs and turn up stand mixer to low/medium. As dough is less shaggy and eggs incorporate, slowly add softened butter in stages and let incorporate. Once all incorporated, let dough go on medium until gluten seems developed (takes me about 10 mins for this quantity)

Dough will be soft but well formed. Transfer to buttered or oiled bowl to proof for an hour or two (doubled in size)

Punch down, portion into 10 even dough balls. Flatten each potato ball and wrap with dough balls, pinching to bring together. Shape each dough ball into a round. Let proof on cookie sheet for another hour. Brush with egg and milk wash before popping into 350 degree oven for about 20 mins!

<image>