Servings: Serves: Makes 16 biscuits

2 medium sweet potatoes 2 medium sweet potatoes
2¼ cups whole wheat flour or white whole wheat flour + more for rolling 2¼ cups whole wheat flour or white whole wheat flour + more for rolling
2 teaspoons baking powder 2 teaspoons baking powder
½ teaspoon sea salt ½ teaspoon sea salt
½ teaspoon ground cinnamon ½ teaspoon ground cinnamon
5 tablespoons unsalted butter, chilled and cut into small pieces 5 tablespoons unsalted butter, chilled and cut into small pieces
⅓ cup milk ⅓ cup milk

Preheat oven to 400 degrees F.
Cook sweet potatoes by roasting for 45 to 55 minutes or until soft.
You can also cook them by microwaving for about 10 minutes, until soft.
If you microwave your potatoes, be sure to still preheat your oven.
Peel the potatoes and process them in a food processor until smooth.
Leave 1 cup of the processed sweet potatoes in the processor and remove the rest for another use.
Whisk together the flour, baking powder, salt, and cinnamon in a medium bowl.
Add to processor and pulse until it begins to bind.
Add butter to food processor and pulse for 30 seconds.
Add milk and pulse until dough is moist.
Dust a piece of parchment paper with flour.
Place dough on top and add another sprinkle of flour.
Add more flour as needed to avoid stickiness.
Roll dough to about ¾ inch thickness.
Cut shapes with fun cookie cutters or simply use a glass to cut circles for biscuits.
Re-roll scraps and cut until all dough is used.
Place biscuits on a parchment-lined baking sheet.
Bake for 15 minutes or until golden brown.