• Cook the sweet potato. This may go without saying, but we do need to precook our sweet potato ahead of time. You want the sweet potato to bake until it's soft to the touch. This is so we can mash it with a fork to make a sweet potato puree.
• Once the sweet potato has been cooked, mash with the back of a fork. You want it to resemble puree. Then measure 1 cup of mashed potato and add to a large mixing bowl.
• To the sweet potato mash, add flour, baking powder and baking soda. Mix with hands until it forms a ball. Once a ball starts to form, lightly knead in the bowl for 2 minutes.
• Cover the dough with tea towel and let it sit for 10-15 minutes.
• For the filling, de-pit the dates and add to a microwave-safe container with water. Microwave for 2 minutes or until the dates get soft.
• Add soften dates and 1/2 cup of water to a high speed blender. Blend on high until the dates are fully broken down into date paste.
• Add date past to a bowl with cinnamon and salt, and mix.
• Preheat oven to 350 degrees.
• Flour a clean surface and place the dough on top. Sprinkle more flour on top of the dough ball, and roll it into roughly about 9x12 rectangle. Then pour on the filling and spread until evenly coated.
• Starting on one side, start rolling the dough. Work your way across the dough until it's one long long shape. Using a serrated knife, cut in the middle of the log. Then each section you cut, cut again in the middle. This helps keep things even.
• Place the rolls in a 9-10 inch round baking dish or pie plate. They should fit snugly together in the pan. Then bake for 22-25 minutes.

Frosting

• To a bowl, add the powdered sugar, milk and vanilla. Whisk until smooth. If it's too thick add a very small splash of milk and vice versa.
• Once the cinnamon rolls has cooled, drizzle frosting and enjoy!