Ingredients, used:

7g yeast, instant

215g lukewarm water

28g maple syrup

383g Bread Flour, +85g more when kneading by hand (and a little more for dusting board when shaping)

225g Cooked Sweet Potato, mashed

6g Salt

3g Maple Extract

28g

I made this recipe the other day from Serious Eats' writer Deb Currie of Cookistry fame. Of course, I use that phrase loosely. I took her ingredients and fairly ignored the procedure having enough experience baking bread myself to not be fearful of doing it my own.

That procedure differed like this. I mixed all the ingredients mentioned in my metric conversion above at once in my kitchen aid stand mixer. It came together but was still too loose for the dough you describe.

I used a white bread flour from "Farmer Ground Flour" out of upstate New York. It's a particularly hydrophilic flour I've found. It took 85g more of bread flour to get the consistency you speak of, as expected with a variance in flour. When I added the additional flour, I flopped the dough onto my counter and kneaded it in by hand. I like feeling a dough better anyway when it gets to the final steps. 

I then put it to rest in the fridge until the next evening. I pulled it an hour and a half before I baked it. I divided it into 9 instead of 15 wanting larger rolls, proofed those for 15 minutes of that hour and a half and baked at 400F of about 17 mins. 

They looked lovely and tasted fine, however with the added flour, they could have used more salt. And were I to do it again, which I will because you've peaked my interest here, I would brush with salted butter. I would also proof an extra 15 minutes instead of rushing it, to get a more airy texture. I got impatient due to personal bad timing and fired it early. 

Nice dinner rolls that had little to no flavor of sweet potato. I think the salt would help that. Will let you all know next time.