• Pre-heat oven to 400 degrees. Mix together the milk, sweet potato, and brown sugar. Chill it in the fridge or freezer for 15 minutes along with the cubed butter.
• Combine all of the dry ingredients and cut in the butter. Pour in the sweet potato mixture. Work the dough into a soft ball with a pastry cutter. Dump the dough out onto to a floured surface.
• Knead into a 5-6 inch rectangle and fold. Then knead and press it another 3-4 time. Roll out and cut the dough with 3″ biscuit cutter. Reshape and roll the dough again to continue making cuts. You should get 8-10 biscuits.
• Place biscuits in a buttered cast-iron skillet or on a baking sheet and brush with butter. Bake for 16-18 minutes. Brush with more butter after baking if desired.

Maple Cinnamon Butter

• Whip the softened butter, maple syrup, and cinnamon in a bowl. Store in the fridge in an airtight container until needed.