Prepare Sweet Potatoes: Peel and chop the sweet potatoes, boil or steam until tender (15-20 minutes), drain, and cool before mashing.

Activate Yeast: In a bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.

Mix Dough: In a large bowl, combine mashed sweet potatoes, flour, and salt. Pour in the yeast mixture and butter; mix until a sticky dough forms.

Knead Dough: Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic.

First Rise: Shape into a ball, place in a greased bowl, cover, and let rise until doubled in size (1-2 hours).

Shape Rolls: Punch down the dough, divide into 12-15 equal pieces, shape each into a roll, and place on a baking sheet.

Second Rise: Cover rolls and let rise until puffed (30-60 minutes). Preheat oven to 350°F.

Bake: Bake for 30 minutes or until golden brown and hollow-sounding when tapped.

Cool: Allow to cool slightly on baking sheet for 10 minutes before serving.