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1
In a small saucepan, scald milk. Add 2 tablespoons sugar, 1/2 cup butter, and salt. Stir until butter melts. Mix in sweet potatoes and cool to lukewarm.
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2
In a large mixing bowl, dissolve yeast in 1/2 cup warm water.
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3
Once yeast is dissolved, add milk mixture and 4 cups flour to yeast mixture. Beat with an electric mixer for 2 minutes or until smooth. Gradually add remaining 3 1/2 cups of flour, mixing well.
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4
Turn dough out onto a lightly floured countertop and knead until smooth and elastic. Place in a greased bowl, turning to grease top. Cover bowl with plastic wrap leaving room for expanding dough, and let rise in a warm place for about 1 hour or until doubled.
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5
Punch down dough and turn out onto a lightly floured counter. Divide into two equal portions and roll each into a 16 by 8 inch rectangle. Spread 2 Tablespoons softened butter over each rectangle. Combine cinnamon and sugar. Spread each rectangle evenly with half of cinnamon-sugar mixture. Starting from the narrow side of each rectangle, roll up each rectangle and pinch edges and ends together. Tuck ends under slightly and place, seam side down, in greased 9 by 5 by 3 inch loaf pans. Brush tops with melted butter. Cover and let rise for 1 hour to 1 hour, 30 minutes, or until doubled in bulk.
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6
Preheat oven to 375F. Bake for 35 to 40 minutes or until loaves are golden brown. Brush lightly with a small amount of melted butter. Remove bread immediately from pans and cool completely on a wire rack.
