1/4 c. firmly packed light brown sugar
1 env. dry yeast
1/4 c. warm water (105 to 115 F)
1 lg. sweet potato, baked until very soft cooled
3 tbsp. unsalted butter, room temperature
3 c. bread flour
1 1/2 tsp. salt
1/2 tsp. ground cardamon
3/4 c. milk
3/4 c. golden raisins
1 egg, blended with 1/2 tsp. salt (glaze)

Sprinkle sugar and yeast over water; stir to dissolve. Let stand until foamy and proofed, about 10 minutes.

Scoop out potato pulp. Mash with butter. Combine flour, salt and cardamon in large bowl. Mix in potato. Add yeast mixture and milk and stir until dough comes together. Turn out onto lightly floured surface and knead until smooth and elastic, about 8 minutes. Knead in raisins. Grease large bowl. Add dough, turning to coat entire surface. Cover with oiled plastic wrap and let rise in warm draft- free area until doubled, about 1 hour.

Grease twelve 1/3 cup fluted brioche molds and arrange on baking sheet. Turn dough out onto lightly floured surface and divide into 12 portions. Divide each into 2 pieces, 1 three times as large as the other. Roll both pieces into smooth rounds. Set larger round into prepared mold. Using finger. Make indentation in center, then fit in smaller round. Repeat with remaining dough. Cover with oiled plastic and let rise in warm draft free area until doubled in volume, about 1 hour.

Portion rack in center of oven and preheat to 400 degrees. Brush tops of rolls with glaze; do not glaze seam. Bake until golden brown, about 15 minutes. Remove immediately from molds. Serve warm or at room temperature. (Can be prepared 1 month ahead. Cool completely, flash freeze on baking sheet, then wrap and freeze. To reheat, wrap frozen rolls loosely in foil. Bake in 400 degree oven until heated through, about 25 minutes.)