In a small bowl, dissolve 1 tablespoon of sugar and the instant dry yeast in 1/2 cup of warm milk. Stir gently and let it sit for about 5 minutes until frothy.

In a large mixing bowl, combine the mashed sweet potato puree, remaining sugar, butter, salt, and beaten eggs. Pour in the activated yeast mixture and another 1/2 cup of warm milk. Mix until smooth.

Gradually add in 2 cups of all-purpose flour, stirring until a slightly sticky dough begins to form.

Turn the dough out onto a floured surface and knead for about 5 minutes. Place it in a greased bowl and let it rise for about 1 hour.

Punch it down and let it rest for 10 minutes before dividing into 16-20 pieces. Shape into balls and place in a greased baking pan. Let rise for 30 minutes.

Preheat your oven to 350°F and bake for 15-20 minutes until golden brown.

Brush tops with melted butter after baking and allow to cool slightly before serving.