These golden-yellow sweet potato buns are the perfect accompaniment to Thanksgiving dinner.
Soften the yeast in the warm water. Next peel the baby yams and mash them in a large bowl. Add the scalded milk, salt, and sugar; cool to lukewarm. Add the yeast mixture and stir to combine.
Add 2 cups of the flour and mix until smooth; stir in butter and well-beaten egg. Add remaining flour gradually and knead the dough until it is smooth and satiny. (It should be a light orange color and it should have just barely enough flour in it so that it doesn't stick to your fingers.) Place the dough in a well-greased bowl, cover it with a towel, and let it rise in a warm place until it is doubled in bulk, about 1 hour.
After it has risen, turn the dough out on a lightly floured board, punch it down, and allow it to rest for 10 minutes. Divide the dough into 24 pieces and form each piece into a ball. Place the dough balls on greased cookie sheets about 2 inches apart. Brush them lightly with melted butter, cover them with a towel, and again allow them to rise until doubled in bulk, about 45 minutes.
Bake in a preheated oven for 12 to 14 minutes, or until light golden brown.