3 cups sweet potato, peeled and diced
1/2 cup butter
3 tablespoons honey
3 tablespoons molasses
2 tablespoons cinnamon
1 teaspoon salt
1 cup white sugar
1 tablespoon cornstarch
1 cup coffee amaretto liqueur
1/4 cup coffee liqueur
1 teaspoon vanilla extract
In a large skillet over medium heat, melt butter or margarine. Spread the sweet potato mixture into a 9x13 inch baking dish. Mix together the honey, molasses, cinnamon, and salt. Stirring well, the sugar, cornstarch, coffee amaretto, and liqueur. Arrange the cinnamon rolls in the baking dish. Place in the pan, stirring frequently with the butter mixture.
Bake uncovered in the warm oven 30 minutes, or until lightly browned. Cool completely, using a metal spatula. Cut into small squares.