Begin by preparing your potatoes. You can use one large potato or a few medium-sized ones. Peel and chop the potatoes into cubes, then boil them until they are tender. Reserve about ¼ cup of the cooking water in a small bowl or measuring cup for proofing the yeast. Drain the remaining water and return the potato cubes to the saucepan, mashing them until smooth.

When the reserved water reaches approximately 110°F, mix in the tablespoon of sugar and the yeast. Allow it to sit while the yeast activates.

In the meantime, add the milk, butter, salt, and ½ cup of sugar to the mashed potatoes. Stir the mixture and gently warm it over low heat until heated through.

Butter a large mixing bowl and set it aside.

Transfer the warm potato mixture to the bowl of your mixer. Incorporate the egg, vanilla, and yeast mixture into it.

Gradually add the flour, stopping before the dough becomes too dry; it should remain slightly sticky but still form a cohesive mass. Attach the dough hook and let your mixer knead the dough for approximately 5 minutes. If necessary, sprinkle in a bit more flour, but be careful not to add too much. The dough should be soft yet hold together well.

Transfer the dough into the buttered bowl, making sure to scrape down the sides to include all the mixture. Cover the bowl and let the dough rise until it has at least doubled in size, which should take about one to one and a half hours.

Once risen, punch down the dough and knead it a few times to deflate it.

Place the dough on a lightly floured surface and let it rest for about 10 minutes. After resting, roll it out into an 18-inch square.

Prepare a 10x15-inch pan or a half-sheet pan by greasing it.

Brush the dough with melted coconut oil, then sprinkle with sugar and coconut flakes.

Roll the dough into a log and slice it into 12 equal pieces. Arrange the pieces in the greased baking dish. Cover loosely with a towel and allow to rise for an additional hour.

Preheat the oven to 375°F. Bake for 20 minutes, rotating the pan halfway through. The tops should turn a light golden brown.

Allow the rolls to sit for about 5 minutes while you prepare the glaze.

In a small bowl, combine the glaze ingredients and beat them together until smooth. Aim for a thick consistency that is just thin enough to pour.

Drizzle the glaze generously over the warm sweet rolls and sprinkle with toasted coconut. Enjoy every bite!