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1
Preheat the oven to 450u00b0.
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2
Line a baking sheet with parchment paper. In a small bowl, whisk the sweet potato puree with the buttermilk.
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3
In a large bowl, whisk the flour with the brown sugar, baking powder, baking soda and salt. Sprinkle the cubed butter over the dry ingredients; using a pastry blender or two table knives, cut the butter into the flour until the mixture resembles very coarse crumbs, with some of the butter about the size of peas.
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4
Stir in the sweet potato mixture just until a soft dough forms.
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5
Turn the dough out onto a floured work surface and pat it into a 1-inch-thick round.
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6
Using a 2-inch round biscuit cutter, stamp out as many biscuits as you can.
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7
Gently press the scraps together and stamp out more biscuits.
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8
Arrange the biscuits on the prepared baking sheet and bake for about 15 minutes, until golden brown.
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9
Brush with the melted butter and serve warm.
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10
Make Ahead The sweet potato biscuits can be made early in the day and reheated in a 350u00b0 oven.
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11
Notes To make the sweet potato puree: Pierce one 12-ounce sweet potato in a few spots with a fork and microwave at high power for about 10 minutes or roast at 350u00b0 for about 1 hour, until tender.
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12
Let the sweet potato cool slightly, then peel and puree in a food processor.
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13
Measure out 1 cup of puree and refrigerate until chilled.
