Peel the sweet potato and cook in boiling water for 15 minutes .
Drain the cooked sweet potato and mash until fine.
Defrost puffed pastry and roll it out on a floured surface into a rectangle.
Add the ButtaNutt spread to the mashed sweet potato and mix well.
Spread the mixture evenly on the rolled puffed pastry.
Roll up the pastry and cut into wheels.
Layer the wheels in a greased oven dish.
Pour the cream on top.
Bake in the oven on 180 degrees for 45 minutes.
Coat the top with the salted caramel popcorn just before serving.