1cup (240 g)sweet potato puree (or mashed sweet potato)(from about 2 large sweet potatoes)
½cup (1 stick or 113 g)butter, cold and cut into ½-inch pieces
½cup (120 ml)buttermilk, cold
Preheat the oven to 450°. Prepare a baking dish (round, square, or a rectangular baking sheet) by either lining with parchment paper or greasing with melted butter or canola oil spray. Set aside.
In a large bowl, whisk together flour, baking powder, and salt.
Cut butter into flour mixture using your fingers, a pastry blender, or two knives. Add sweet potato and continue to cut into butter/flour mixture. You can use a fork for this to just break it up and "smoosh" it into the mixture.
Add cold buttermilk and toss with fork to distribute. Mixture will be a little wet, but still crumbly.
Dump mixture out onto lightly floured surface and knead briefly to bring together into a dough.
Pat dough into a 1 to 1½-inch round and cut biscuits out with biscuit cutter or a homemade biscuit cutter using a cleaned tuna can with both ends cut out.
Place biscuits in baking dish. If soft-sided biscuits are desired, make sure biscuits are touching. If crunchier sides are desired, space biscuits about 1-inch apart.
Bake for about 12-15 minutes or until lightly browned and well risen with visible layers.
These biscuits can be frozen before baked or after. To freeze before being baked, place unbaked biscuits on baking sheet with parchment and freeze until firm (flash freeze). Add frozen biscuits to freezer safe ziptop bag, removing as much air as possible. To bake from frozen, just add about 5 more minutes to baking time. To freeze already baked biscuits, add baked biscuits to freezer safe ziptop bag, removing as much air as possible. To reheat, place biscuits in foil packet and reheat in 350 degree oven for about 15-20 minutes. They can also be wrapped in a damp paper towel and placed in the microwave at 30 second intervals until warmed throughout.