peel and dice the sweet potatoes. Toss with oil, salt, and pepper in a 3QT baker of your choice. Cover and cook for about 25- 30 minutes.
Once the potatoes are softened a little bit, remove them from the oven. Add the chili and cinnamon, mix well, Replace the cover.
Reduce the oven temperature to 350, bake for an additional 30-40 minutes.
While the chili is in the oven, grab your rolls and a sharp paring knife. Cut an oval into the top of the roll. Using a large spoon, scoop off the top crust and some of the insides. Be careful not to pierce the sides or the bottom of the bread.
Place the rolls on a platter, set aside.
Fill a squeeze bottle with sour cream, this is what you will use to make the football laces.
Once the chili is ready, fill each roll bowl with chili. Top with shredded cheese.
Using the squeeze bottle, draw a vertical line up the middle of the roll, followed by 3-4 horizontal lines about 1 inch apart.
