Step 1

Add the sweet potatoes to the bowl of a stand mixer fitted with a whisk attachment. Mash until very smooth, then remove and set aside. Clean the stand mixer bowl.

Step 2

Combine the milk, honey, garlic, lemon juice, yeast, eggs and 5 tablespoons melted butter in the stand mixer bowl. Whisk until combined. Add small spoonfuls of the mashed sweet potato into the milk mixture to bring the temperature up slowly, until all the sweet potato is incorporated. Remove the whisk and attach the dough hook to the stand mixer. Add the kosher salt and half the flour. Mix until a shaggy dough forms. With the mixer running, add the remaining flour until the dough comes together. Increase the speed to medium and let the dough knead until very smooth, about 5 minutes.

Step 3

Add to a greased bowl and cover with a towel. Set aside in a warm place until the dough has doubled in size, 45 minutes to 1 hour.

Step 4

Grease two 12-hole muffin tins with 3 tablespoons butter. Divide the dough into 48 equal balls, and place two balls in each muffin tin hole, to make 24 rolls. Brush the tops with the remaining 4 tablespoons butter and sprinkle with the sage and sea salt.

Step 5

Leave to rise in a warm place until the rolls have doubled in size, about 30 minutes. Meanwhile, preheat the oven to 375 degrees F.

Step 6

Bake until golden, 15 to 18 minutes. Serve warm or at room temperature.