Dice 80 g sweet potatoes, coarsely chop the rest. Steam the small cubes in a saucepan with a little water for approx. 3 minutes until al dente, remove.
Boil the large pieces in salted water for 10 minutes until soft, drain, allow to evaporate briefly and mash with a fork.
Mix the flour, baking powder, sugar and salt in a bowl. Melt the butter, stir in the mashed sweet potatoes and the small pieces of potato. Season with pepper, nutmeg and thyme. Knead briefly and thoroughly.
Shape the dough into approx. 12 rolls with floured hands. Cut the top crosswise 1 cm deep. Place the rolls on a baking sheet lined with baking paper, brush with milk and bake in the preheated oven at 220 ° on the middle rack for about 20 minutes until crispy brown.
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