In the bowl of a stand mixer, combine the active dry yeast, warm water, and 1 tablespoon of granulated sugar. Stir gently and allow the mixture to sit for approximately 5 minutes, or until it becomes foamy, indicating the yeast is active.

Add the remaining granulated sugar, brown sugar, mashed sweet potato, softened butter, salt, nutmeg, cinnamon, and slightly beaten eggs to the yeast mixture. Stir until well combined. Gradually add the all-purpose flour while mixing on low speed until a soft dough forms.

Attach the dough hook to the stand mixer and knead the dough on medium-low speed for 2 to 3 minutes, or until the dough is smooth and elastic. Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat the surface. Cover the bowl with a clean kitchen towel and allow the dough to rise in a warm location for approximately 1 hour and 30 minutes, or until doubled in size.

Once risen, punch down the dough gently to release air. Allow the dough to rest for 2 minutes. Divide the dough into 16 to 20 equal portions. To shape each roll, pull the sides of the dough piece towards the center, pinch to seal, then place the pinched side down on the work surface. Lightly cup your hand over the dough ball and roll in small circular motions until smooth.

Arrange the shaped rolls onto a greased baking sheet or in a 9×13 inch baking pan, ensuring sufficient spacing. Cover and let rise in a warm place for approximately 1 hour, or until the rolls have doubled in size.

Preheat the oven to 375°F (190°C). Bake the rolls for 12 to 14 minutes, or until golden brown and baked through. Remove from the oven and allow them to cool slightly before serving.

While the rolls are baking, prepare the maple pecan butter. In a mixing bowl, beat the softened butter on medium speed until light and fluffy. Add the finely chopped pecans and mix well. Gradually add the maple syrup, continuing to beat until fully incorporated and smooth.

Serve the warm sweet potato rolls with a generous spread of maple pecan butter.