Preheat your oven to 400°F (200°C) and roast the sweet potato on a baking sheet until tender.

Once cooled, peel and mash the sweet potato, measuring out ¾ cup.

Increase oven temperature to 425°F (220°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine flour, baking powder, and salt.

Cut the butter into the dry mix until it resembles coarse crumbs.

Fold in the mashed sweet potato and milk until just combined.

Turn out the dough, press it into a ½-inch slab, and fold it to create layers.

Cut out biscuits and place them on the prepared baking sheet.

Bake for 12-15 minutes until golden brown and puffed.

Let cool slightly on a wire rack and serve warm.