Preheat oven to lowest setting- my oven goes down to 170°F but yours might be 200°F. Either one works. Then turn oven off. You want a warm environment to help the dough rise*. Butter a 9x13 pan- bottom and sides.
In a large bowl, combine the flour, brown sugar, yeast and salt. If using a stand mixture, use the paddle attachment.
4 ½ cups all purpouse flour, 1 package instant or rapid rise yeast, ⅓ cup brown sugar, 2 teaspoon salt
In a microwave safe dish heat your butter, milk, and water. Heat for 30 second intervals, stirring in between, until your mixture is warm and butter is melted. The temperature on an instant read thermometer should be between 115°F and 130°F*.
6 tbs unsalted butter, ⅔ cup milk- whole or 2%, ¼ cup water
Mix the warm liquid, mashed sweet potatoes, and the eggs into the flour mixture, until a dough forms. Then knead for 5-10 minutes until the dough is sticky. If using a stand mixture, after dough forms switch to a dough hook attachment, and knead for 5 minutes.
1 heaping cup mashed sweet potato*, 2 large eggs
Transfer the dough to a clean bowl, lightly cover with a clean kitchen towel or plastic wrap. Place bowl in warm oven until doubled in size- ~45 minutes.
Once doubled, punch the dough down and turn out onto a lightly floured surface.
Cut into 15 pieces, and gently roll into circles.
Place in prepared dish, dust with a little more flour, cover again, and return to oven to rise for 45 more minutes- or when doubled in size.
Once doubled remove from oven, then preheat your oven to 350°F.
Bake until golden brown, 20-25 minutes.
Allow rolls to cool for 10-15 minutes before eating. Then enjoy!