Peel and cut the sweet potatoes into 1 to 2 inch cubes.

Add the sweet potatoes to a pot of boiling water and cook for 10 to 15 minutes or until fork tender.

Drain the water and mash the sweet potatoes until very smooth. Set aside to cool to room temperature.

In a small bowl, add in the dry yeast, warm milk, and 2 tablespoons of granulated sugar. Let sit for 5 minutes until foamy.

In a large bowl, add in the flour and salt, stirring to combine.

To the flour mixture, add the mashed sweet potatoes, remaining 2 tablespoons granulated sugar, melted butter, eggs, and foaming yeast mixture. Stir until a shaggy dough forms.

Knead the dough on a lightly floured surface (or with a dough hook in a stand mixer on medium-low speed) for 6 to 8 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

Punch down the dough and divide it into 15 equal portions, rolling each into a smooth ball.

Arrange the rolls in a greased 9x13-inch baking dish, cover, and let rise for 30 to 40 minutes.

Preheat your oven to 350 degrees F.

Beat the remaining egg with 1 tablespoon of milk and gently brush over the tops of the rolls.

Bake for 20 to 25 minutes until golden brown. The rolls should have an internal temperature of 190 degrees F when measured with a thermometer.

Make the honey butter topping by stirring together 2 tablespoons melted butter with 1 tablespoon honey. Brush the tops of the rolls with honey butter mixture before serving.