Maple-Sweet Potato Sticky Buns

In a covered medium saucepan, cook the sweet potato in enough boiling water to cover for 20 to 25 minutes or until soft; drain. Mash with a potato masher or fork. Measure 1 cup. Set aside. (For microwave: Prick unpeeled potato all over with a fork. Microwave on 100 percent power (high) for 5 to 7 minutes or until tender. Halve potato and scoop pulp out of skin into a small bowl; discard skin. Mash the potato.)

In a large mixing bowl, combine 2 cups of the flour and the yeast; set aside. In a medium saucepan, heat and stir milk, the 1 cup mashed potato, the 1/3 cup maple syrup, the 1/3 cup butter and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts; add to flour mixture along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface of dough. Cover; let rise in a warm place until double in size (45 to 60 minutes).

Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan. Set aside.

In a medium bowl, whisk together brown sugar, 1/2 cup softened butter, the 1/4 cup maple syrup and the water until well combined (mixture may appear curdled). Spread in prepared pan. Sprinkle with the 1 cup nuts. Set aside.

In a small bowl, combine the granulated sugar, the 3/4 cup nuts, the 1/3 cup melted butter, cinnamon and the 1 tablespoon flour. Set aside.

Gently roll dough into an 18x12-inch rectangle. Crumble filling over dough, leaving 1 inch unfilled along one of the long sides. Carefully roll up rectangle, starting from the filled long side. Pinch dough edges to seal seams. With a serrated knife, slice dough roll crosswise into 12 equal pieces. Arrange evenly in 4 rows of 3 rolls each, cut sides down, in prepared pan. Cover loosely with buttered plastic wrap and let rise in a warm place until nearly double in size (about 45 minutes).

Uncover rolls. Bake in a 375 degree F oven for 25 to 30 minutes or until golden, tenting loosely with foil if buns begin to brown too quickly. Place a large baking sheet on the rack below the baking pan. Cool in pan on a wire rack for 5 minutes. Invert onto a large tray or serving platter. Serve warm. Makes 12 buns.