Add the remaining sugar, eggs, butter, sweet potato puree, and salt. Mix to combine. Mix in flour slowly, adding just enough for the dough to begin to pull away from the sides of the bowl and no longer stick.

Transfer to countertop dusted with flour and knew for a 3-4 minutes just until smooth and the dough bounces back after indenting your finger into the dough. Place in a greased bowl and cover with plastic wrap or a kitchen towel and let rise in a warm place until doubled in size, about 45 minutes to an hour (or longer).

Punch dough down and let dough rest for 2 minutes before portioning into 16-20 dough piece. Roll into balls and transfer to greased baking sheet. Using a paring knife, cut 4-6 slits on the edges of each ball, keeping the center in tact. Using your pinky or a small slender circular object, pierce a hole in the center of each dough ball to resemble shape of a pumpkin. (Place gratitude scrolls in hole, if using)

Preheat oven to 375 degrees F. Cover shaped rolls and allow to rise again for at least 20 minutes. Bake in oven for 12-15 minutes until golden brown and cooked through. Remove from oven and cool slightly. Finish by placing pecan pieces in each hole to resemble stem.