1. Peel and dice the sweet potatoes and cook them in water for 10-15 minutes until soft. Drain, finely puree and allow to cool. Mix with hazelnuts, maple sugar and cinnamon. Preheat oven to 180 °C convection oven (200°C top and bottom heat). Grease a Muffin tray with butter
2. Roll out the yeast dough, remove from the paper and place on a lightly floured work surface. Spread with the sweet potato puree to a rim of 2 cm. Roll up from the long side, place the seam side down. Cut the roll into 12 pieces, place each piece upright in the tray.
3. Cover with butter flakes and bake for 5 minutes, then sprinkle with maple syrup and bake for another 10-15 minutes. Remove carefully from the trays while still warm.
Tip: Mix chopped walnuts into the sweet potato puree. Use a large ovenproof dish instead of the muffin tray
Preparation time: 30 minutes, backing time 15-20 minutes