2 pkg active dry yeast 1/3 cup sugar, divided ½ cup warm water ½ cup cooked sweet potatoes, mashed 3 tbls butter 2 eggs, beaten 1 tsp salt ¾ tsp cinnamon 3 ¾-4 ½ cups all purpose flour Dissolve yeast and 1 teaspoon of the sugar in the warm water. Let sit five minutes to bloom. Add the remaining sugar, sweet potato, butter, eggs, salt, cinnamon, and half the flour. Beat well until smooth. Stir in enough of the remaining flour to make a soft dough. Turn dough out on a lightly floured surface and knead ten minutes, adding more flour if necessary. Put dough in a lightly greased bowl, turning to coat evenly. Cover with plastic film and let rise until doubled in bulk, about an hour. Punch dough down; let rest five minutes. Shape into 1 ½ inch balls and place two inches apart on greased baking sheets. Cover with greased plastic film and let rise until doubled in bulk. Bake at 350F for 12 minutes or until golden brown. Alternatively, place buns on greased, straight-walled metal cake pans and bake on a trivet in a Dutch oven.