1) Boil approx. 6, small to medium sweet potatoes until soft right the way through. This will take roughly 20 to 30 minutes. Once cooked, place them in a bowl with ice-cold water for them to cool. Once cold enough to handle, use a knife to score the skin around the middle and peel away the skin.
2) Add 1 cup for self-raising flour to begin with and mash the potato with your hands or a potato masher. Continue to add flour until it becomes more dough-like. This would be a good time to add any seasoning if you so wish, but they are still delicious without seasoning.
3) Transfer to a floured surface and begin to knead the dough to make sure that the sweet potato is well incorporated with the flour. Cut evenly. This dough should yield around 6 to 8 buns. Roll into desired shape and place in a baking tray lined with greaseproof paper. You can also add sesame seeds on top.
4) Place on the top shelf of a preheated oven at 200 or 180 fan assisted for 25 to 30 mins, until puffed up and golden. Place on a wire rack to cool.