Peel and chop the sweet potato into cubes, steam for 15-20 minutes until completely soft. Mash into a puree and set aside in a bowl to cool completely.

To a large mixing bowl, add the water, yeast and maple syrup. Mix and allow to stand for 10 minutes, until the mixture begins to froth.

Add the cooled sweet potato and mix until combined.

Add the flour and salt to the sweet potato mixture and stir until it comes together as a dough. Turn out onto a floured surface and knead for 10 minutes until the dough is smooth. Put the dough in a large oiled bowl and cover with clingfilm. Allow to rise for 60-90 minutes until the dough has doubled in size.

After rising, turn the dough out onto a floured surface and roll into a rectangle, approximately 12 inches by 18 inches.

Mix together the brown sugar, cinnamon and nutmeg. Melt the coconut oil or vegan butter and spread across the dough, leaving a half inch gap on all sides.

Sprinkle over the sugar mixture then roll the rectangle along the long edge into a spiral. Using a sharp knife, cut the dough into 16 equal pieces and arrange in a greased pan with about 1 inch between each one.

Cover with cling film and allow to rise again for a further 30 minutes. Preheat the oven to 170°C and bake for 20-25 minutes.

Allow the rolls to cool then mix together the powdered sugar and almond milk. Drizzle the frosting over the rolls and serve!