In a large saucepan, combine milk, vegetable oil, and 1/2 cup white sugar over low-medium heat. Heat until hot but not boiling, then remove the pan from heat and allow to cool until the mixture is warm to the touch but not steaming (about 100-140F).

Sprinkle the yeast over the surface of the liquid and allow to sit for 5 minutes, should start to smell yeasty and see bubbles on the surface.

Stir in the sweet potato puree with a wooden spoon

Combine 4 cups of flour with 1 tsbp cinnamon and pumpkin pie spice and baking soda and powder. Mix into the yeast mixture in the large saucepan. Cover with a cloth and let sit for one hour in a warm (but not hot) area. Dough should double in size.

Preheat oven to 375F and grease your baking dish (I used three 9' pie pans, you can also use a 9 x 13 dish or whatever dishes you have on hand)

Combine melted coconut oil, brown and white sugar, and cinnamon in small bowl.

Roll out the dough on a clean and floured surface until a rectangular shape forms (about 1' x 2.5') dough should be about 1/2" thick.

Spread the coconut oil evently mixture on the dough out to the edges. Sprinkle with more cinnamon if desired.

Start rolling the dough into a log starting one from of the long sides being careful to roll it tightly.

Once in a log lay it seam-side down, and slice log into 12-14 servings for medium-large rolls, or 20 servings for small rolls.

Put sliced rolls into greased baking dishes and let rise an additional 15 minutes.

Bake in the oven for 15-20 minutes depending on size of rolls and until edges start to become golden brown.

Frost as desired