Preheat your oven to 375 degrees.

Begin by piercing your sweet potato with a fork (about 10-12 pokes over the sweet potato with the skin on). Microwave your sweet potato for approximately 4 minutes, or until softened and cooked. Remove to the side and let cool.

In a medium sized bowl, mix together dry ingredients: flours, salt, baking soda.

In a large bowl, scoop out the flesh of the sweet potato and mash. Add milk, eggs, and oil. Using a hand mixer, blend until ingredients are well incorporated. Now slowly fold in dry ingredients. Continue to mix until the dry ingredients are fully mixed in, and no dry pockets remain. Dough should be sticky and pretty thick.

Using a large spoon or ice cream scoop, form a 2 inch ball with the dough and place onto a cookie sheet. Flatten a tad bit with the back of a spoon. If using ghee, brush a bit of softened or melted ghee on top of each roll.

Bake for 13-15 minutes (depending on oven). The rolls should look lightly browned and firm to the touch, but still soft on the inside.

Best enjoyed on the same day, or frozen for later use.