• Peel sweet potato and cut it into 1 inch cubes. Place the cut sweet potato in a saucepan and cover with cool water. Bring to a boil over high heat, then cover and reduce the heat to medium low. Cook until the potatoes are fork tender, about 10 minutes.
• Drain the water from the cooked sweet potatoes. Then add the cooked potatoes, soy milk and water to a high speed blender. (If you want you can measure the water from the potato water instead of using fresh water). Blend the ingredients until smooth.
• Pour the potato mixture into a bowl. Check the temperature to ensure it is about 115ºF/46ºC. Warm or cool the mixture as necessary to reach the desired temperature.
• Add the psyllium husk to the potato mixture and stir well. Set the mixture aside to rest for 5 minutes.
• Add the gluten free flour, sugar, xanthan gum, baking powder, and salt to the bowl of a stand mixer. Use a spatula or whisk to mix everything together.
• Next add the yeast to the dry ingredients and stir it again.
• Place the bowl on your stand mixer fitted with the hook attachment. Add the potato mixture, oil and apple cider vinegar. Stir on low speed until the dry ingredients are incorporated. You may need to scrape down the bowl a few times. Once the dry ingredients are mixed in, increase the speed to medium low and allow it to mix for 5 minutes.
• Turn off the mixer and let the dough rest for 5 minutes. It will be like a sticky and thick batter.
• Spray a 9x13 baking dish with non-stick spray.
• Use a large ice cream scoop to divide the dough into 12 equal portions. You can use oil or water on your hands to avoid the dough sticking. Gently roll the dough into round balls then place them in the prepared baking dish. They should be barely touching.
• Spray a sheet of plastic wrap and cover the baking dish. Place it in a warm place to rise for about an hour or until doubled in size.
• Preheat the oven to 350ºF/176ºC.
• Remove the plastic wrap from the baking dish and brush the tops of the rolls with a little bit of olive oil.
• Place the rolls into the preheated oven and bake for 30-35 minutes or until the tops begin to turn golden brown. Remove from the oven and serve warm.

For the cinnamon butter:

• Combine the softened butter, maple syrup and cinnamon and mix them together well using a spatula.