---

If only the people who needed help got the help they needed. 

If only those who didn't eat had someone to encourage them. 

If only they had someone there to tell them. Lead them to a better path. Show them the better road. Bring them up the ladder to climb. Hold them tightly in their hands. 

If only, they had people who saw who they really were inside, who knew who they were, who could truly understand them, and tell them it's not okay. 

It's not okay to eat nothing for lunch and then go for a run. 

It's not okay to eat your food and vomit it out again. 

It's not okay to eat a small granola bar and rely on it for the rest of the day. 

It's not. 

It's not okay to think that you're eating fine when you're not. It's not okay. 

Please stop doing it to yourself. 

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These sweet potato brioche rolls are soft, light and moist. They're perfect for using up your thanksgiving leftover sweet potatoes! 

I must they bread was kind of dry (heh), probably because I cut a bit of the butter. But either way, it's the perfect vehicle for a little grilled cheese, for dunking into warm, comfy soups, and turning them into baked french toast in a cool, rainy morning. Imagine baked vanilla and cinnamon french toast with sweet potato brioche bread and topped with toasted walnuts and pecans. I want that. Tomorrow.

Makes about 12-14 large rolls 

1 tsp active dry yeast 

1/2 cup sweet potatoes, mashed 

1/4 cup warm water 

1/2 cup lukewarm milk 

1 egg

1/4 cup sugar 

3 3/4 all purpose flour 

1 tsp salt 

3/8 cup softened butter 

Combine water, milk and yeast. Let stand for 5 minutes. 

Add mashed potato and egg. Add in dry ingredients. 

Mix until a moist, smooth dough forms, about 5 minutes. 

Add in soft butter, mix until a smooth and slightly sticky dough forms. 

Let the the dough rest in a covered bowl until doubled in size, about 1 to 2 hours. 

Divide the dough into 14 balls. 

Cut each ball into three pieces, roll into a long rope, and braid. 

Connect the 2 braided ends to form a ring and place on a baking sheet. 

Let the rolls rest for 1 hour. Preheat the oven to 190 degrees celsius. 

Brush the rolls with melted butter. 

Bake for 15-20 minutes until golden brown. 

Once out of the oven, brush with melted. 

Store in an airtight container at room temperature for up to 3 days. Can be frozen for up to 6 months.