Combine the water, honey, butter in a saucepan and warm until the butter is almost melted.
Mix the sweet potato and butter mixture together in a large bowl.
Whisk until smooth.
Add in your eggs and whisk until completely incorporated
Add 1 cup of flour and the yeast and stir.
Switch to using your mixer’s dough hook and add in 2 more cups of flour and the salt.
Now is also the time to add in the spices if you wish.
Knead, adding flour as needed, until you have a smooth, elastic dough.
Place in a lightly greased bowl and allow to rise in a warm place for 1 hour or until doubled.
Punch down the dough and divide it into about 20-24 equal pieces. Roll each into a ball and place in a greased 9x13 baking dish.
Cover the pan and allow them to rise for another 30 minutes, or until the rolls are touching and very puffy. I usually set the pan on the stove where it gets the heat from the preheating oven.
Place in a preheated oven and cook at 350* for 25-30 minutes or until slightly browned on top.
Brush the tops with melted butter and allow them to cool for at least 5-10 minutes before serving. Enjoy!