Peel and cube the sweet potatoes. Place them in a large pot filled with water and bring to boil. Boil the sweet potatoes until soft. Drain the water and mash the sweet potatoes until smooth. Set the mashed sweet potato aside and allow to cool.

Next start by making the dough. (If you are using store bought dough you can skip this step. Just ensure that your dough is thoroughly defrosted and ready to be used.)

Add all the dry ingredients for the dough into a large bowl. Use your finger tips and rub the butter into the dry ingredients creating crumbs. Once all the butter is worked in, you can add one egg at a time, mixing well after every addition. Now add the milk and knead into a soft yet firm dough.

On a lightly floured surface, roll the dough out into a rectangular shape, around 5mm thick.

Now scoop a generous amount of sweet potato mash into the centre, and spread it into a thick layer, covering the pastry completely. Roll up the pastry so that it is the shape of a sausage.

Now cut the roll-up pastry into 2cm thick slices.

Place a few small pieces of butter, spaced out, and sprinkle a very thin layer brown sugar over the base of the deep baking dish. Place the cut rolls into the dish. Set aside.

To make the sauce add the sugar and cream into a pot and bring to boil over medium heat. Once it starts to boil remove it from the heat and pour over the sweet potato rolls.

Bake for 30-40 minutes or until the pastry is golden brown and cooked.

Serve warm.