• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• Mix the mashed sweet potato and milk in a medium bowl, until smooth and combined.

  Pro tip: Make sure that you allow your cooked sweet potato to cool down completely before making sweet potato biscuits.

To make by hand

• Add all dry ingredients into a large bowl and whisk to combine.
• Add cold butter and cut using a pastry cutter or your finger tips, until the mixture resembles a coarse meal with some pea-size chunks of butter within.

  Pro tip: Cold butter melts in the oven's heat, causing the layers of flour to separate, resulting in light and flaky biscuits, which is the key to their fluffy texture.
• Add the sweet potato-milk mixture and mix using a spatula, fold until the mixture is just moistened and holds together, adding up to 2 more tablespoons of milk if needed.

  Tip: Don't overwork the dough!

To make by food processor

• Add all dry ingredients into a food processor and process a few seconds to mix.
• Add the chunks of cold butter, then pulse a few times until the mixture resembles coarse meal with some pea-size chunks of butter within. 
• Add the sweet potato-milk mixture and pulse a few times until the mixture begins to come together, adding 2 to 3 more tablespoons of milk if needed.

Cut and bake

• Sprinkle a small handful of flour on a clean work surface. Turn the dough out onto the surface and knead lightly 4 or 5 times with the palm of your hand until the mixture comes together into a smooth ball.
• Pat the dough to about ¾ inch thick.
• Use a biscuit cutter (mine measures 2 ¼-inches), cut out the biscuits and place them on the prepared baking sheet, touching.

  Tip: Once you've cut out as many biscuits as possible, gather the scraps and pat the dough out to ¾-inch thickness a second and third time to finish cutting out all of the biscuits.

  Pro tip: When you're cutting your biscuits, be sure not to twist the cutter. Twisting can seal the edges and won't give you tall, fluffy biscuits. Instead, press the cutter straight down into the dough and lift it straight up.
• Brush the biscuit tops with cream, milk or melted butter. Bake for 22 to 25 minutes, until the tops are lightly golden brown.

  Tip: Place them close together, for even taller biscuits. Biscuits rise up nice and tall when they are touching, pressed snuggly against one another in the oven.

  These are outstanding served warm, with a slather of salted butter.