4. Cook the sweet potatoes until they are easily pierced with a fork, about 20-minutes. Remove the saucepan from the heat and drain the water. Remove the cinnamon sticks.
5. After the sweet potatoes have cooled, peel them and return them to the saucepan. Using a potato masher, mash the sweet potatoes until they are a smooth purèe. Add the sugar to sweeten them, as desired.
6. Preheat the oven to 350º (F). Divide the dough into 30 portions by first dividing the dough into equal halves, then each half into three pieces, then each piece into five equal portions.
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