Sweet Potato Sticky Buns

Prick the sweet potato with a fork and cook it in the microwave for about 3-4 minutes rotating half way through. Remove and let cool. Once cool, remove the skin and mash with a fork. Once slightly cooled, whisk in an egg until smooth and combined.
In a small saucepan, melt 6 tablespoons of butter on medium heat and add milk. Bring it almost to boiling, you should see little bubbles around the edges. Add ¼ cup sugar and salt and stir until the sugar dissolves. Let it cool until it is warm to the touch. Pour it into the bowl of a stand mixer.
In a small bowl, add yeast to ½ cup of warm water and add a teaspoon of sugar. Let it sit for about 5 minutes until frothy.
When the milk mixture has cooled, add the yeast mixture and stir, then add the sweet potato mixture and mix to combine.
Add 3 cups of flour and mix until it is just incorporated, If it is too sticky to handle add a little more flour until you can handle the dough. It should still be sticky.
Place in an oiled large bowl, cover and let rise in a warm area until doubled in size, about 1 hour.

Add raisins to a bowl and add about 2 tablespoons of warm water to plump them, for about 15 minutes. Drain.
In a small bowl, combine ¾ cup brown sugar, 8 tablespoons melted butter and cinnamon, set aside.
In another bowl, combine ¾ cup brown sugar, honey, 2 tablespoons softened butter and chopped pecans. Spread this on the bottom of a buttered 9 inch round cake pan.
Roll the dough onto a lightly floured surface into a 12 x 8 inch rectangle about a ½ inch thick. Spread the brown sugar butter mixture over the top leaving about ½ inch border. Add raisins.
Roll the dough lengthwise. You should have a 12 inch log.
Place the log seam side down and cut into 10 slices. Place them, cut side down on top of the pecan mixture in the cake pan. The slices will be right next to each other. Let rise in a warm place for about 15 minutes.
Preheat the oven to 350º. Place the pan of rolls on a rimmed baking sheet to prevent any spills. Bake for 40 minutes, until they are golden brown and a toothpick comes out clean.
Remove from the oven and let them cool in the pan for 10 minutes. Run a knife or offset spatula around the edges and place a plate on top of the pan. Turn the dish over. Scrape any extra pecan mixture from the bottom of the pan pan over the top.