Activate the Yeast: Dissolve 1 tablespoon of sugar and instant dry yeast in 1/2 cup of warm milk in a small bowl. Cover and let stand for 5 minutes until bubbles form.

Combine Wet Ingredients: In a large bowl, combine sweet potato puree, remaining sugar, melted butter, salt, and beaten eggs. Mix well before adding yeast mixture.

Incorporate the Flour: Gradually add 3 cups of flour, mixing until fully incorporated and the dough pulls away from bowl sides.

Knead the Dough: Add flour if the dough is sticky, knead on a floured surface for 5-7 minutes until smooth and elastic.

Let the Dough Rise: Place the dough in an oiled bowl, cover, and let rise in a warm place for about 1 hour until doubled in size.

Punch Down and Portion: Punch down the dough, rest for 2 minutes, and divide into 16-20 equal portions.

Arrange in the Pan: Place each dough ball in a greased baking pan, cover, and let rise for 30-45 minutes.

Preheat and Bake: Preheat oven to 350°F (175°C), bake for 15-20 minutes until golden brown.

Butter and Serve: Brush tops of rolls with cold butter after baking, allow to cool slightly, then serve warm.