In a KitchenAid stand mixer with the bread hook or in a large bowl, combine 1 1/2 cups whole wheat flour, sugar, yeast, salt, cinnamon, nutmeg, ginger and allspice.
In a large saucepan combine sweet potatoes (cooked and well mashed), milk and butter until smooth. You want this mixture to only be WARM, not hot. Too hot and it will kill the yeast.
Add sweet potato mixture to flour mixture and beat with bread cook for 2 minutes, scraping down the sides of the bowl as needed.
Beat egg in a small bowl and add to dough.
Mix for 3 minutes.
Slowly add remaining flour (this can be a combo of whole wheat and AP flour) until the dough is easy to handle (not too sticky). I added about 2 1/2 cups at this stage but it can vary based on the brand of flour you use.
Knead dough by hand or using your bread hook for 7 minutes. Place in a greased bowl, cover with a cloth and let rise until doubled in size.
Punch down dough, separate into two large dough balls and roll one into a thin (about 1/4 inch in thickness) circle. Brush with 1 tablespoon of soft or melted butter and use a pizza cutter to cut pizza slices of dough. I cut mine into 8 slices but my rolls ended up being quite large, I recommend cutting 10 slices.
Roll each slice starting at the largest end and rolling toward the point to make your crescent rolls. Place on a greased cookie sheet or casserole dish.
Let rise again until doubled in size.
Preheat oven to 350 degrees.
Bake for 12-15 minutes or until golden brown.