• Preheat oven to 425F. Line a baking sheet with parchment paper or a silpat.

Make the Biscuit Dough

• Mash the baked sweet potato until smooth, for a total of ¾ cup.
• In a medium bowl, combine the flour, baking powder and salt. Set aside.
• Cut the butter into small pieces. Using your hands, rub the butter into the dry ingredients until the mixture looks like coarse breadcrumbs.
• Make a well in the center of your dry ingredients. Add the maple syrup, sweet potato and buttermilk. Stir to moisten everything. The dough should be shaggy and not sticky. If it is sticky, dust with a small amount of additional flour. If it is too dry, you can add some water 1 teaspoon at a time.

Shape the Biscuits and Bake

• Turn the dough out onto a lightly floured surface. Knead about 6-7 times until the dough just holds together. Pat out into a rough rectangle, about 1 inch thick. Be careful not to add too much flour at this point.
• Cut into rounds using a 2-inch biscuit cutter. You can also use the top of a drinking glass. Gently dip the cutter into flour, then press down into the dough, twisting slightly as you cut through the dough. Place cut biscuits on the baking sheet. Re-roll leftover scraps of dough and repeat the process. When you have about one biscuit worth of dough left, just roll it up into a biscuit shape and place it on the baking sheet with the other biscuits. Leave about ½ an inch of space between the biscuits.
• Bake for 15 to 18 minutes or until golden brown. Let rest a few minutes and then serve.