1. Bring a medium pot of water to a boil. Peel and dice the sweet potato, add to the water, and cook for approximately 10 minutes. Drain, mash, and set aside. Position a rack to the middle of the oven and preheat the oven to 400° F.
2. In a large bowl; combine all of the dry ingredients. Using clean hands or a pastry blender, crumb the cold butter into the dry ingredients until the butter pieces are very small and well incorporated.
3. In a separate bowl, whisk the mashed sweet potatoes and milk until well combined. Add the liquid to dry mixture and combine until dough forms. Turn the dough out onto a floured surface and briefly knead until it has just come together. The dough will not be smooth but it should be soft. Do not over knead the dough or the biscuits will be less tender. If the dough appears too loose to roll, add an additional 1 to 3 Tbsp. of flour in 1 Tbsp. increments.
4. Using a floured rolling pin, roll the dough out to approximately 1-inch thickness. Use a 2 ¹/₂ or 3-inch cookie cutter to cut biscuits.
5. Place the biscuits on a baking sheet lined with parchment. Brush melted butter on top of each biscuit and sprinkle with a bit of coarse salt (salt optional).
6. Bake for 12 to 15 minutes.

Recipe by Jen Farley of Savory Simple.