Combine flour in a large mixing bowl, stirring well; set aside.
Combine yeast and warm water in container of an electric blender; process until yeast is dissolved.
While blender is processing, add sugar, butter, eggs, sweet potatoes, salt, and 1 cup flour mixture. Process until smooth.
Add sweet potato mixture to remaining flour mixture, stirring to form a soft dough.
Turn dough out onto a lightly floured surface, and knead 5 minutes or until smooth and elastic. Place in a greased bowl, turning to grease top. Cover tightly and refrigerate 6 hours or overnight.
Shape dough into 32 balls. Place balls 3 inches apart on greased baking sheets. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Bake at 350° for 20 minutes or until buns are lightly browned and sound hollow when tapped. Remove buns from baking sheets; cool on wire racks. Split and use as sandwich buns.