Dough: Mix together instant yeast, water, and 1 tsp sugar in a large mixing bowl; let sit for 5 minutes or till bubbly.

Add sweet potatoes, egg, buttermilk, sugar, butter, salt, and soda. Beat till smooth. Add two cups of the flour and beat till smooth.

Add enough remaining flour to make a soft dough. Knead for a few minutes till smooth. Cover and let rest for 10-15 minutes.

Filling: Mix all ingredients together in a small bowl till well combined.

To assemble: Punch dough down and roll into a rectangle about 30x14" on a lightly greased surface. Sprinkle filling evenly over the top. Roll up jelly roll style, starting with one of the long sides. Pinch the seam together to seal.

Cut into slices and place in 2 9x13" pans, or one large cookie sheet with sides. Cover with waxed paper that has been sprayed with cooking spray. Let rise till doubled, about 60 minutes.

Bake at 350° for about 20 minutes. (While rolls are baking, prepare caramel sauce.)

Caramel Sauce: Mix brown sugar, corn syrup, and butter in a small saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat and stir in cream and vanilla.

Remove rolls from oven and drizzle with hot caramel sauce, making sure to get some on the edges. If they are in a cookie sheet, use a rubber spatula to pull the rolls away from the edge so you can get the sauce on the sides.

Return to the oven and bake for about 10 more minutes, or until rolls are done in the center. I usually check them with a knife or fork.