Stir together yeast, 1/2 cup warm water (100 to 110), and 1 tsp. sugar in a 1-cup glass measuring cup; let stand 5 minutes.
Combine yeast mixture and 1/2 cup flour in a mixing bowl; stir vigorously until mixture is well blended. Gradually add mashed sweet potatoes, next 7 ingredients, and 4 1/2 cups flour, stirring until well blended after each addition.
Turn dough out onto a well-floured surface, and knead in remaining 1/2 cup flour. Continue to knead until smooth and elastic (about 4 to 5 minutes).
Place dough in a large bowl coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85), free from drafts, 1 hour to 1 hour and 30 minutes or until doubled in bulk.
Punch dough down. Turn dough out onto a well-floured surface, and roll into a 10- x 18-inch rectangle.
Spread evenly with Filling, leaving a 1-inch border.
Roll up dough, jelly-roll fashion, starting at 1 long side.
Cut into 12 (1 1/2-inch) slices, and arrange in a lightly greased 13- x 9-inch baking pan. Cover with plastic wrap, and let rise in a warm place (85), free from drafts, 30 minutes.
Bake rolls at 400 for 10 minutes.
Remove rolls from oven; drizzle about 1/2 cup Glaze slowly over rolls, starting at 1 edge of pan and drizzling in a circular pattern; let glaze soak in. Repeat procedure with remaining Glaze.
Bake rolls 7 to 10 more minutes or until lightly browned and a wooden pick inserted in center comes out clean.
Remove rolls from oven, and invert onto an aluminum foil-lined baking sheet. Invert again, glaze side up, onto a serving platter.
