In a small bowl, put the yeast in the warm water and stir with a spoon. Let sit for about five minutes or until the yeast starts to bubble.

In the bowl of a stand mixer, mix together sugar, butter, and salt. Add the warm milk and stir in one cup of the flour. Next, add the yeast mixture and the beaten eggs. Add the mashed sweet potatoes and stir. Add in the remaining flour and mix until the dough comes together.

Remove the beater blade and switch to the dough hook, knead for about 5 minutes or until the dough is smooth.

Transfer the dough to a lightly floured surface and knead a few times by hand. If the dough is really sticky you can need in a little extra flour.

Place the dough in a large greased bowl and let rise in a warm spot for about 45 minutes or until doubled in size.

Punch down the dough. To form the rolls, pinch off about a tablespoon of dough and roll into a ball. Place three balls into a greased muffin tin. Continue forming rolls until dough is gone.

Cover the pans with clean towels. Let the rolls rise until doubled in size, about 30-45 minutes.

Bake rolls at 375 degrees F for 17-20 minutes or until golden brown. Remove from oven and serve warm with honey butter, if desired.