Dissolve the yeast by mixing instant dry yeast, warm milk, and 1 tablespoon of sugar in a small bowl; let sit for 5 minutes until foamy.

Combine mashed sweet potato puree, remaining sugar, softened butter, salt, and beaten eggs into the yeast mixture.

Gradually add in 3 cups of all-purpose flour, about ½ cup at a time, stirring until the dough pulls away from the bowl.

Knead the dough on a floured surface for 5-7 minutes until smooth and elastic; place in oiled bowl and let rise covered for 1 hour.

Punch down the risen dough; divide into 16-20 pieces and shape into balls, placing them in a greased baking pan.

Cover the pan and let rolls rise again for 30-40 minutes until doubled.

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

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

Serve warm with your favorite dish.