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1
In large bowl, dissolve yeast and 1 tablespoon honey in 2/3 cup lukewarm water. Mix well and allow yeast to bloom about 5 minutes, or until frothy. Whisk melted butter into yeast mixture, then beat in eggs, one at a time. Whisk in remaining 2 tablespoons honey, plus salt. Gradually add flour, folding to incorporate.
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2
When dough holds together, turn out onto floured surface and knead until smooth, about 15 minutes, adding more flour when necessary.
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3
Clean and grease large bowl. Return dough to bowl; cover with plastic wrap. Let dough rise in warm place 1 hour, until almost doubled in size. Once doubled, punch down dough, cover and let rise again in warm place about 30 minutes.
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4
Meanwhile, make filling: In small bowl using electric beater on medium speed, beat together purple sweet potato purée, sugar, honey, cinnamon, nutmeg and salt until perfectly smooth and creamy.
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5
When dough is finished rising, preheat oven to 375 degrees. Grease standard loaf pan; line with parchment paper.
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6
Turn dough out onto lightly floured surface and roll out to 16x12-inch rectangle. In one even layer, spread purple sweet potato filling over dough. Starting at one short end, roll dough up tightly (as with cinnamon rolls); place sealed side down. Use serrated knife to cut down length of dough log to create two equal pieces (for easier and cleaner cut, refrigerate dough log 1 hour before cutting). Twist pieces around each other into spiral, then place in loaf pan. Cover with clean kitchen towel and allow loaf to rise in warm spot until nearly doubled in size, about 1 hour.
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7
Once proofed, bake about 40 minutes, or until golden. Cool on baking rack. Enjoy!
