In a small bowl, dissolve the instant dry yeast and 1 tablespoon of sugar in ½ cup of warm milk and let it sit for about 5 minutes.

In a large mixing bowl, combine the frothy yeast mixture with the remaining sugar, ½ cup of mashed sweet potato puree, 3 tablespoons of softened butter, 1 teaspoon of salt, and 2 beaten eggs. Stir everything together.

Gradually add 3 cups of all-purpose flour to the wet ingredients, mixing in ½ cup at a time until the dough is slightly sticky.

Transfer the dough onto a floured surface and knead for about 5-7 minutes, shaping it into a ball. Place in an oiled bowl covered with a towel, let rise for 1 hour.

After rising, punch the dough down, let it rest for 2 minutes, then divide into 16 to 20 equal portions, rolling each into a ball.

Cover the pan with a kitchen towel and let the shaped rolls rise until doubled, about 30-45 minutes.

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

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