For the biscuits
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons chilled butter, cut into cubes
1 cup cooked and mashed sweet potato (approximately 1 large potato)
1/2 cup buttermilk, plus additional as needed
For the maple butter
1 stick unsalted butter, at room temperature
3 tablespoons real maple syrup
Preheat oven to 375°
In a large bowl, mix together all-purpose flour, baking powder, and salt. Using a pastry blender (or your fingers if you don’t have one) cut the butter into the flour mixture until the butter is a mix of pea-size balls and small crumbs.
In a separate bowl, mix together the mashed sweet potato and buttermilk until well-combined. Fold into the flour mixture, adding more (up to 4 tablespoons) buttermilk if necessary. The dough should form a nice ball, and be just a bit on the sticky side, as opposed to crumbly and dry. Chill the dough for thirty minutes, if desired, although you can bake them off immediately if you would like. I happen to like the way the biscuits look when the dough has chilled (a bit more crackly on top), but the flavor is not affected by this step.
Pat out the dough onto a lightly floured surface to about a 1-inch thickness (do not roll out the dough with a rolling pin). Cut out rounds using a well floured biscuit cutter. Gather the remaining scraps and repeat until all the dough is used. Place the biscuits on a large sheet pan and bake for 15 minutes (or bake in batches).
For the maple butter, mix the room temperature butter and maple syrup until completely combined and smooth. Serve with warm biscuits or refrigerate until needed.
Note: the cooked biscuits will freeze beautifully and can be pulled out at a moments notice. Just bake at 375° until heated through.