Step 1

Preheat oven to 425 F. Grease baking sheet with butter, oil, or cooking spray.

Step 2

In a small bowl whisk together the sweet potato and milk (less up front, and more if needed). Set aside.

Step 3

In a large bowl, whisk together the dry ingredients. Cut in the butter with a pastry cutter (or a fork if you don't have a pastry cutter) until the mixture is a crumbly texture or resemble coarse meal. Add the sweet potato mixture and gently fold to combine. Add the remaining milk a little at a time until all of the flour is moistened. The amount of milk you will need will depend on the moisture of the sweet potato.

Step 4

Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2-3 times with the palm of your hand until the dough comes together. Pat the dough out into a 1/2-in thick round. Using a 2 1/2-in round biscuit cutter, cut the dough in to biscuits, Gently reroll the scraps and cut out more biscuits.

Step 5

Place on to prepared baking sheet and bake 12-14 minutes or until light golden brown and firm to the touch. Serve warm or at room temperature.