Divide the dough into four equal pieces.
Place one piece on a floured work surface and cover the remainder. Line a large baking sheet with parchment.
Fill a piping bag fitted with a large plain tip or a large freezer bag with a little over 1/2 inch (1.25 centimeter) hole cut into the corner with the sweet potato mixture.
Roll the dough into a thin sheet using a pasta machine or rolling pin, until it is about 1/16th inch (1.5 millimeter) thick.
Cut the pasta east to west with a straight or accordian cutter into 2 1/2 inch (6 cm) strips.
Cut the sheet of pasta south to north into 1 1/2 inch (4 centimeter) wide strips with a fluted cutter to create rectangles of dough.
Remove any irregular pieces around the edges and set aside/cover (you can either cook these as is or reroll/cut).
Pipe a line of sweet potato across the center of each rectangle, leaving about 3/4 inch (2 centimeters) clear on either side.
Fold one long side over the sweet potato. Fold the other side over to overlap the first side and press lightly to seal without pushing out the filling.
Flip the pasta over so the sealed seam is on the bottom. Press down firmly on either side of the filling to seal both short ends.
Gently lift the edges of the pressed down ends and pinch together to create the wrapper shape on either side of the filling.
Place on the prepared baking sheet and repeat with remaining dough and filling.
Bring a large pot of salted water to a boil. Add a few assembled Caramelle at a time and cook, stirring lightly to keep them from sticking to the sides of the pot, until they rise to the top and are tender, about 2-3 minutes.
Use a slotted spoon to remove to a colander to drain and repeat with remaining Caramelle.