Dissolve yeast in 1/4 cup warm water.
Heat remaining 1/4 cup water, honey, butter and salt in small pan; cool to lukewarm.
Add eggs, sweet potatoes and vanilla.
Combine 1 1/2 cups flour, yeast and sweet potato mixture in mixing bowl, beat at low speed 1/2 minute, then on high speed for 2 minutes, scraping sides of bowl occasionally.
By hand, stir in enough remaining flour to make a moderately stiff dough.
Knead until smooth and elastic, about 8 minutes.
Place in greased bowl, turning dough to grease top.
Cover and let rise until almost double, about 1 hour.
Melt 3 tbsp. butter, honey, 1/2 cup brown sugar and 1/2 cup nuts.
Spread over bottom of 13″ X 9″ X 2″ baking dish.
On lightly floured surface, roll dough to 15″ x 10″ rectangle.
Brush with reserved 2 tbsp. butter.
Sprinkle with 1/3 cup brown sugar and 1/2 cup nuts.
Roll up jelly-roll fashion starting with long edge.
Cut into 1-inch rolls.
Place cut side down on syrup in pan, sides of rolls almost touching.
Let rise until almost doubled.
Bake at 375 degrees for 25 minutes.
Invert on wire rack while still hot.
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