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1
In a small bowl, dissolve the yeast and 1 teaspoon sugar in 2 tablespoons warm water.
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2
Place the mashed sweet potato in the bowl of a mixer.
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3
Using the paddle attachment, beat 1 minute at medium speed, then add the 5 eggs, milk, and yeast mixture and beat for 1 minute.
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4
Add the flour, the remaining 2 tablespoons sugar, and salt and mix for about 5 minutes at medium speed.
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5
Let the mixture rest for 10 minutes, then beat in the cold butter, a third at a time.
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6
Remove the bowl, cover it lightly with plastic wrap, and allow the dough to rise at room temperature until doubled in size.
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7
Close your hands into fists and gently punch down the dough to release air pockets and reduce its size.
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8
Cover the dough and place it in the refrigerator to rise overnight, or at least 6 hours.
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9
Remove the dough from the refrigerator and scoop it into a buttered 6-cup brioche mold, 9 x 5-inch loaf pan, or individual molds (such as buttered muffin tins).
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10
Allow the dough to rise at room temperature until doubled.
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11
Meanwhile, preheat the oven to 400F.
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12
Brush the surface of the dough with the beaten egg and prick it in several places with a toothpick.
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13
Bake for 10 minutes, then lower the temperature to 325F and continue baking until golden brown, about 20 more minutes for a large mold, or about 10 minutes for individual rolls.
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14
Cool for 10 minutes in the molds, then invert and cool completely on a wire rack.
