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1
Preheat the oven to 400.
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2
Pierce the sweet potatoes all over with a fork.
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3
Set the potatoes on a cookie sheet and bake for 1 hour, or until tender.
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4
Let cool slightly.
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5
Using a spoon, scoop the potato flesh from the skins into a bowl and mash with a fork; you should have 1 1/2 cups of mashed sweet potatoes.
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6
Refrigerate until chilled.
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7
In a large bowl, mix the 2 1/2 cups of flour with the brown sugar, baking powder, salt and cayenne pepper.
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8
Cut in the butter with a pastry blender.
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9
In a small bowl, mix the sweet potatoes with the milk.
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10
Add to the dry ingredients and stir with a wooden spoon until all of the flour is incorporated; the dough will be quite sticky.
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11
Refrigerate the dough for at least 15 minutes.
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12
Preheat the oven to 425.
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13
On a well-floured work surface, pat out the dough until it is 1/2-inch thick.
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14
Using a floured 2-inch round or fluted cutter, stamp out as many biscuits as you can and transfer them to a parchment paper-lined baking sheet.
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15
Re-roll the scraps and stamp out more biscuits.
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16
Brush the tops of the biscuits with the egg wash and press a small herb sprig into each one.
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17
Bake the biscuits for about 20 minutes, or until golden.
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18
Serve warm or at room temperature.
