Start by peeling and chopping the sweet potatoes into even chunks. Place them in a large pot, cover with water, and bring to a boil. Let them simmer for 15–20 minutes until tender.

In a small bowl, combine warm milk, sugar, and yeast—stir gently to mix. Allow to sit for about 10 minutes until frothy.

In a mixing bowl, combine mashed sweet potatoes with the yeast mixture. Add flour, salt, and melted butter, mixing until a rough dough forms.

Knead the dough on a floured surface for 5–10 minutes until smooth and elastic.

Shape the kneaded dough into a ball and place it in a greased bowl. Cover and let rise in a warm place for about 1 hour.

After rising, punch the dough down and divide into pieces the size of golf balls. Shape into rolls and place in a greased baking dish.

Cover the shaped rolls and let them rise again for about 30 minutes.

Preheat your oven to 350°F (175°C) and bake the rolls for 25 minutes until golden brown.

Remove from oven and cool in the dish for about 5-10 minutes before serving.