Begin by peeling and chopping your sweet potatoes into even chunks. Place them in a large pot of boiling water, cooking for 15–20 minutes until fork-tender. Drain and mash thoroughly until smooth.

In a small bowl, combine warm water, brown sugar, and yeast. Stir gently and let it sit for 5–10 minutes until frothy.

In a large mixing bowl, combine mashed sweet potatoes, activated yeast mixture, melted butter, and salt. Mix well and gradually add flour until a dough begins to form.

Transfer the dough to a lightly floured surface and knead for about 5–7 minutes until smooth and elastic.

Place the dough in a greased bowl and cover with a towel to rise for about 1 hour until it has doubled in size.

Once risen, punch down gently, divide into 12 portions, and shape into rolls. Arrange on a greased baking sheet.

Cover the rolls and let them rest for another 30–45 minutes while preheating the oven to 350°F (175°C).

Bake the rolls for about 25 minutes until golden-brown. If over-browning, cover loosely with foil.

Remove from the oven, cool for 5 minutes, then transfer to a wire rack or serving plate.