Sweet Potato Biscuits

A lot of people have been asking for the sweet potato biscuit recipe. It's from Food 2.0 by Charlie Ayers. He is a former Google chef and I highly recommend you buy the book.

Sweet Potato Biscuits
MAKES ABOUT 15 PREP TIME:3O MINUTES COOK TIME:15 MINUTES

1 small sweet potato, cut in small chunks
2 cups unbleached all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp fine sea salt
4 tbsp (1/2 stick) cold unsalted butter, cut in 5 pieces
1 cup buttermilk
2 tbsp wild-blossom honey

>Cook the sweet potato in boiling water until soft, about 6 minutes.
Drain and mash well. You need about 1/2 cup.

>Preheat the oven Io 425°F (220°C). Line a baking sheet with a silicone
baking mat or parchment paper.

>Sift the flour, baking powder, baking soda, cinnamon, and salt into a
bowl. Cut the butter into the flour mixture with two knives or a pastry
blender (or use your cool fingertips to rub it in) until the mixture
resembles coarse crumbs.

>In a separate bowl, mix the buttermilk, mashed sweet potato, and
honey. Mix the potato mixture into the flour mixture until just combined

>Turn the mixture onto a floured board and knead gently, one or two
times, just to bring the dough together. Press out into a round about
1/2 in (1cm)thick. Cut out biscuits using a
3in (7.5cm) round cutter or
g1ass. Knead the trimmings and cut out more biscuits.

> Arrange a little apart on the baking sheet. Bake until the biscuits are
golden, about t5 minutes. Remove to a rack to cool slightly. Serve warm
or at room temperature, split open, with butter and honey.