This recipe is from Steve Donner on Gail's Recipe Swap. These biscuits are a winner and I know you'll like them!

1 cup (1 medium-size) sweet potato
1/2 cup butter, melted
1/4 cup firmly packed brown sugar
2 1/4 cups all-purpose flour  
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
2/3 cup buttermilk

Preheat oven to 375 degrees F. Pierce sweet potato in several places. Bake potato until very tender, approximately 1 hour. Remove from oven. Cut potato in half and cool slightly. Scoop flesh from potato into small bowl and cool completely.

Place 1 cup sweet potato flesh into large bowl. Add butter and brown sugar; beat until smooth. Sift flour, baking powder, salt, baking soda, and cinnamon into a medium bowl. Mix dry ingredients into sweet potato alternately with buttermilk in three (3) additions, beginning and ending with dry ingredients.

Transfer dough to a generously floured surface. Roll to 3/4-inch thickness. Using a 2-inch round cookie cutter, cut out biscuits; place on an ungreased baking sheet. Gather scraps into ball; reroll and cut.

Bake biscuits until golden and puffed, approximately 20 to 25 minutes. Transfer baking sheet to rack and cool slightly. Serve biscuits warm or at room temperature.

Makes 10 to 12 biscuits.