Warm the milk and put into a big mixing bowl. Add 1 tablespoon sugar and yeast. Mix and let it stand for 5 minutes.
When yeast mixture is frothy, add salt, 3 tbsp sugar, mashed sweet potato, melted butter and beaten eggs. Mix well with a whisk or wooden spoon.
Add 3 cups of flour to the mixture and using wooden spoon, stir until shaggy dough forms. Reserve the 1/2 cup for dusting the surface and your hands and if the dough is too sticky.
Turn out dough into a lightly floured surface and knead for about 3 minutes. Form dough into a bowl. OIl the mixing bowl and put the ball of dough in it, cover with plastic wrap and let it rise for an hour or until double in size.
After an hour, remove plastic wrap and punch dough down to release the air. Transfer to your work surface and divide the dough into 16-20 pcs.
Roll each piece into a ball and put on a greased baking sheet or pan. Allow to rise until it's doubled, about 30 mins.
Preheat oven to 375 F degrees.
When dough is ready, bake in the preheared oven for about 12-15 mins. Check after 12 mins, when top is golden, it's done. Baking time varies with oven and size of bread rolls.