In a small bowl, dissolve yeast, warm water, and 1 tablespoon of brown sugar. Let stand 5 minutes.
Transfer yeast mixture to bowl of the kitchenaid and add the remaining sugar, sweet potato, butter, salt, and slightly beaten eggs. Stir to mix well.
Gradually add in 3 cups of flour, mixing 1 cup at a time with the dough hook attachment until soft dough forms.
Turn dough out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking.
When dough is smooth, shape into a ball and place dough ball in an oiled bowl, turn to coat the surface. Cover with plastic wrap, and put bowl in a warm place. Let dough rise 1 hour, until dough has doubled in size.
Prepare a 9x13 baking dish by spraying with non stick cooking spray. Set aside.Punch down, and let dough to rest for 2 minutes. Cut dough into quarters, then evenly cut each quarter into thirds (you will get 1 dozen rolls)
Shape each piece of dough into a smooth ball and place in the prepared baking dish. There should be a little bit of space between the dough balls.
Cover the roll dough with a clean towel and set in a warm place to rise for 30 minutes, until almost double in size.
Preheat oven to 375 degrees f.Bake rolls for 20 minutes, or until golden brown.
Transfer to wire rack and cool at least 10 minutes before serving.